The results indicated that WPI-Chitosan oligosaccharide conjugates improved the solubility,emulsifying properties,emulsifying stabilities and heat stabilities of WPI under unfavorable conditions.

• 通过美拉德反应将壳寡糖引入乳清蛋白,形成乳清蛋白-壳寡糖共价复合物,对其溶解性、乳化性、乳化稳定性及热稳定性进行研究。