Document is current

Any future updates will be listed below

Maillard-Type Conjugates of Pumpkin Seed Protein with Different Polysaccharides as Novel Emulsion Stabilizers: Structure–Function Relationships and Emulsifying Performance

Crossref DOI link: https://doi.org/10.1007/s11947-025-04065-4

Published Online: 2025-10-17

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark