Ph-Induced Conformational Changes in Uv-Vis Absorption and Fluorescence Spectra of Whey Isolate Protein–Dextran Conjugates Obtained Using the Maillard Reaction

Author:

Dai Qingyuan,Wang Huiqin,Zhu Xiuling,Hornung Polyanna Silveira,Zhang Yuru,Hu Wenxuan,Lin Anqi,Yao Anyi,Beta Trust

Publisher

Elsevier BV

Reference62 articles.

1. Whey protein isolate conjugated with xylo-oligosaccharides via Maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation;C Jia;LWT -Food Science and Technology,2020

2. Glycation of whey protein isolate and emulsions prepared by conjugates;Z Hong;Journal of Food Engineering,2022

3. Whey proteins: Musings on denaturation, aggregate formation and gelation;J Wagner;Crit. Rev. Food Sci. Nutr,2020

4. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating;X Du;Food Chem,2021

5. UV-Vis spectroscopy;M Picollo;Physical Sciences Reviews,2019

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