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    Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

    Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions by Consoli, Larissa, Dias, Ramonita A.O., Rabelo, Renata S., Furtado, Guilherme F., Sussulini, Alessandra, Cunha, Rosiane L., Hubinger, Míriam Dupas

    Published in Food hydrocolloids
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