Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.4.143
Reference21 articles.
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3. Tamanna N, Mahmood N. Food processing and Maillard reaction products: effect on human health and nutrition. Int J Food Sci. 2015;2015:526762. 10.1155/2015/526762 26904661 PMC4745522
4. Liu X, Yang Q, Yang M, Du Z, Wei C, Zhang T, et al. Ultrasound-assisted Maillard reaction of ovalbumin/xylose: the enhancement of functional properties and its mechanism. Ultrason Sonochem. 2021;73:105477. 10.1016/j.ultsonch.2021.105477 33652292 PMC7921010
5. Gumus CE, Davidov-Pardo G, McClements DJ. Lutein-enriched emulsion-based delivery systems: impact of Maillard conjugation on physicochemical stability and gastrointestinal fate. Food Hydrocoll. 2016;60:38-49. 10.1016/j.foodhyd.2016.03.021
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