Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques-Reference-Cited by-同舟云学术

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Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

Published:2019-09 Issue: Volume:91 Page:1-11
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Sedaghat Doost Ali,Nikbakht Nasrabadi Maryam,Wu Jianfeng,A'yun Qurrotul,Van der Meeren Paul

Funder

Ghent University

UGent Special Research Fund

Guangzhou Elite Project (GEP)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

3. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications;Akhtar;Current Opinion in Colloid & Interface Science,2017

4. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems;Anal;Food Hydrocolloids,2019

5. High-pressure–high-temperature processing reduces maillard reaction and viscosity in whey protein–sugar solutions;AVILA Ruiz;Journal of Agricultural and Food Chemistry,2016

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