Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties
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Maillard conjugates of proteins and polysaccharides show excellent potential for gelation in W/O/W systems. Meanwhile, co-gelation strategies of the oil and external aqueous phases have received sustained attention in the study of W/O/W systems. This study inv... ...
