Maillard reaction-derived camel milk casein–oligosaccharide conjugates as emulsifiers for stabilizing food emulsions under various environmental stresses
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Raouf Aslam, Sajad Ahmad Sofi, Oum Eymane Mohamed, Maitha Saif Alshamsi, Mariam Alghaithi, Priti Mudgil, Sajid Maqsood