Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios

Polyphenol-protein particles: A nutraceutical breakthrough in nutrition and food science

Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends

On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food