Formation of whey protein isolate–dextran conjugates by Maillard reaction with ethanol-water pretreatment
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference63 articles.
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1. Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure;Food Bioscience;2024-12
2. Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation;Food Hydrocolloids;2024-07
3. Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties;Food Science & Nutrition;2024-01-15
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