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Preparation and potential applications of casein–polysaccharide conjugates: a review
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9780470959169.ch2openalex-snapshot
Chemical, Physical, and Functional Characteristics of Dairy Ingredients
inferredcites →https://doi.org/10.1002/9780470959169.ch7openalex-snapshot
Casein, Caseinates, and Milk Protein Concentrates
inferredcites →https://doi.org/10.1002/bip.20372openalex-snapshot
Micellization of casein‐graft‐dextran copolymer prepared through Maillard reaction
inferredcites →https://doi.org/10.1002/cbdv.200590013openalex-snapshot
Seed Galactomannans: An Overview
inferredcites →https://doi.org/10.1002/jctb.1322openalex-snapshot
Leuconostoc dextransucrase and dextran: production, properties and applications
inferredcites →https://doi.org/10.1002/jsfa.2320openalex-snapshot
Effect of Maillard‐based conjugation with dextran on the functional properties of lysozyme and casein
inferredcites →https://doi.org/10.1002/jsfa.2405openalex-snapshot
Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the ‘dry’ state
inferredcites →https://doi.org/10.1002/jsfa.2406openalex-snapshot
Functional properties of caseinate glycoconjugates prepared by controlled heating in the ‘dry’ state
inferredcites →https://doi.org/10.1007/978-3-319-03751-6_66-1openalex-snapshot
Dextran and Food Application
inferredcites →https://doi.org/10.1016/0308-8146(88)90003-9openalex-snapshot
Emulsifying and foaming properties of acidic caseins and sodium caseinate
inferredcites →https://doi.org/10.1016/0924-2244(93)90103-hopenalex-snapshot
Towards more natural emulsifiers
inferredcites →https://doi.org/10.1016/b978-0-08-100596-5.21589-8openalex-snapshot
Galactomannans (Guar, Locust Bean, Fenugreek, Tara)
inferredcites →https://doi.org/10.1016/b978-0-12-809436-5.00005-7openalex-snapshot
Nanocapsule formation by caseins
inferredcites →https://doi.org/10.1016/j.carbpol.2018.05.054openalex-snapshot
Preparation and characterization of casein-carrageenan conjugates and self-assembled microcapsules for encapsulation of red pigment from paprika
inferredcites →https://doi.org/10.1016/j.cocis.2017.01.002openalex-snapshot
Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications
inferredcites →https://doi.org/10.1016/j.foodchem.2009.01.045openalex-snapshot
Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.019openalex-snapshot
Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.013openalex-snapshot
Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.07.005openalex-snapshot
Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.10.007openalex-snapshot
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.10.021openalex-snapshot
Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.06.010openalex-snapshot
Light scattering study of sodium caseinate+dextran sulfate in aqueous solution: Relationship to emulsion stability
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.08.008openalex-snapshot
Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.10.006openalex-snapshot
High temperature-short time glycation to improve heat stability of whey protein and reduce color formation
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.03.021openalex-snapshot
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.08.038openalex-snapshot
Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.12.022openalex-snapshot
Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.05.046openalex-snapshot
Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.06.017openalex-snapshot
Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions
inferredcites →https://doi.org/10.1016/j.foodres.2009.09.031openalex-snapshot
Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability
inferredcites →https://doi.org/10.1016/j.idairyj.2015.09.009openalex-snapshot
Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values
inferredcites →https://doi.org/10.1016/j.idairyj.2016.09.012openalex-snapshot
Controlled glycation of milk proteins and peptides: Functional properties
inferredcites →https://doi.org/10.1016/j.ijbiomac.2013.05.017openalex-snapshot
Galactomannan: A versatile biodegradable seed polysaccharide
inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.10.140openalex-snapshot
Physicochemical properties of casein-dextran nanoparticles prepared by controlled dry and wet heating
inferredcites →https://doi.org/10.1016/j.jcis.2006.04.048openalex-snapshot
Acidic solution properties of β-casein-graft-dextran copolymer prepared through Maillard reaction
inferredcites →https://doi.org/10.1016/j.jcis.2007.07.015openalex-snapshot
Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and β-carotene
inferredcites →https://doi.org/10.1016/j.lwt.2010.12.012openalex-snapshot
Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation
inferredcites →https://doi.org/10.1016/s0268-005x(01)00075-3openalex-snapshot
Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
inferredcites →https://doi.org/10.1016/s0268-005x(99)00067-3openalex-snapshot
Dairy glycoconjugate emulsifiers: casein–maltodextrins
inferredcites →https://doi.org/10.1016/s0531-5131(02)00887-7openalex-snapshot
Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction
inferredcites →https://doi.org/10.1017/s002202990800383xopenalex-snapshot
Use of FTIR and mass spectrometry for characterization of glycated caseins
inferredcites →https://doi.org/10.1021/acs.jafc.5b00777openalex-snapshot
Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation
inferredcites →https://doi.org/10.1021/acs.jafc.6b00472openalex-snapshot
Glycation Reactions of Casein Micelles
inferredcites →https://doi.org/10.1021/jf000276qopenalex-snapshot
Microencapsulating Properties of Sodium Caseinate
inferredcites →https://doi.org/10.1021/jf00083a002openalex-snapshot
Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin
inferredcites →https://doi.org/10.1021/jf011164hopenalex-snapshot
Kinetic Modeling of Reactions in Heated Monosaccharide−Casein Systems
inferredcites →https://doi.org/10.1021/jf405157xopenalex-snapshot
Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism
inferredcites →https://doi.org/10.1021/jf960135hopenalex-snapshot
Sodium Caseinate-Stabilized Emulsions: Factors Affecting Coverage and Composition of Surface Proteins
inferredcites →https://doi.org/10.1021/jf990769zopenalex-snapshot
Characterization of Commercial and Experimental Sodium Caseinates by Multiangle Laser Light Scattering and Size-Exclusion Chromatography
inferredcites →https://doi.org/10.1038/s41598-018-28943-4openalex-snapshot
Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions
inferredcites →https://doi.org/10.1039/b717199dopenalex-snapshot
Mixed protein–polysaccharide interfacial layers: a self consistent field calculation study
inferredcites →https://doi.org/10.1039/c1fo10187kopenalex-snapshot
Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality
inferredcites →https://doi.org/10.1039/c1fo10220fopenalex-snapshot
Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages
inferredcites →https://doi.org/10.1080/10408398.2012.755669openalex-snapshot
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
inferredcites →https://doi.org/10.1080/10942910802181024openalex-snapshot
Morphological and Physicochemical Characterization of Commercial Maltodextrins with Different Degrees of Dextrose-Equivalent
inferredcites →https://doi.org/10.1080/10942912.2015.1033551openalex-snapshot
Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)
inferredcites →https://doi.org/10.1080/10942912.2017.1286505openalex-snapshot
Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles
inferredcites →https://doi.org/10.1111/1471-0307.12052openalex-snapshot
Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate–maltodextrin conjugate
inferredcites →https://doi.org/10.1111/1750-3841.12801openalex-snapshot
Global Market for Dairy Proteins
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.01979.xopenalex-snapshot
Effects of casein‐ and whey protein–dextran conjugates on the stability of bog bilberry anthocyanin extract
inferredcites →https://doi.org/10.1146/annurev-food-030216-030154openalex-snapshot
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
inferredcites →https://doi.org/10.1271/bbb.56.567openalex-snapshot
Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating
inferredcites →https://doi.org/10.1533/9781845697198.3.539openalex-snapshot
Emulsions and nanoemulsions using dairy ingredients
inferredcites →https://doi.org/10.1533/9781845698300.242openalex-snapshot
Overview of Emulsion and Foam Stability
inferredcites →https://doi.org/10.1590/0104-6632.20140312s00002328openalex-snapshot
Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum
inferredcites →https://doi.org/10.3136/fstr.8.193openalex-snapshot
Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.
inferredcites →https://doi.org/10.3168/jds.2010-3551openalex-snapshot
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound
inferredcites →https://doi.org/10.3168/jds.2016-12491openalex-snapshot
Prior lactose glycation of caseinate via the Maillard reaction affects in vitro activities of the pepsin-trypsin digest toward intestinal epithelial cells
inferredcites →https://doi.org/10.3168/jds.2017-12602openalex-snapshot
Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating method
inferredcites →https://doi.org/10.3390/separations5010014openalex-snapshot
Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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An Overview of Biopolymers in Food Packaging Systems
inferred← citeshttps://doi.org/10.1002/jsfa.12220openalex-snapshot
Changes in partial properties of glycosylated egg white powder during storage
inferred← citeshttps://doi.org/10.1016/b978-0-12-818766-1.00277-4openalex-snapshot
Casein Nomenclature, Structure, and Association
inferred← citeshttps://doi.org/10.1016/j.biteb.2026.102814openalex-snapshot
Valorisation of acid casein whey via Chlorella sp. BB-32 cultivation: Growth optimisation and biochemical characterisation
inferred← citeshttps://doi.org/10.1016/j.carpta.2023.100292openalex-snapshot
Functional characterizations of sodium caseinate conjugated with water-soluble bitter almond gum exudate
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106068openalex-snapshot
The composition, microstructure, interaction with polysaccharides of casein micelles and their potential application as drug delivery-a review
inferred← citeshttps://doi.org/10.1016/j.fbp.2025.11.002openalex-snapshot
Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128952openalex-snapshot
Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140098openalex-snapshot
Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148259openalex-snapshot
High internal phase emulsion stabilized by casein-nanocellulose composite with the aid of ultrasound
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108624openalex-snapshot
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108733openalex-snapshot
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112153openalex-snapshot
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112510openalex-snapshot
Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117659openalex-snapshot
Development of an emulsifier with sodium caseinate-gallic acid-bitter almond gum ternary conjugate: Focusing on structural, antioxidant, and functional properties
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.105945openalex-snapshot
Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.129148openalex-snapshot
Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.131770openalex-snapshot
Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.135061openalex-snapshot
The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.137133openalex-snapshot
The preparation of casein-chitosan based naringin nanoparticles and their therapeutic application against Pseudomonas aeruginosa-induced pneumonia
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Modification of functional properties of camel milk casein through Maillard induced conjugation with oligosaccharides
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.112997openalex-snapshot
High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)
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Protein-based functional colloids and their potential applications in food: A review
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Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate
inferred← citeshttps://doi.org/10.1080/01932691.2021.1958686openalex-snapshot
Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
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Milk proteins: chemistry, functionality and diverse industrial applications
inferred← citeshttps://doi.org/10.1093/fqsafe/fyad006openalex-snapshot
The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review
inferred← citeshttps://doi.org/10.1111/1541-4337.13306openalex-snapshot
Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications
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Development of stable and functional encapsulated chrysin using casein–polysaccharide complexes for food applications
inferred← citeshttps://doi.org/10.3136/fstr.27.923openalex-snapshot
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
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Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions
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A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies
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Recent Advances in Combining Waterborne Acrylic Dispersions with Biopolymers
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