Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions-Reference-Cited by-同舟云学术

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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Published:2020-04 Issue: Volume:98 Page:150-161
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Setiowati Arima Diah,Wijaya Wahyu,Van der Meeren Paul

Funder

Ministry of Research, Technology, and Higher Education of the Republic Indonesia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference101 articles.

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

2. Applications of the Maillard reaction in the food industry;Ames;Food Chemistry,1998

3. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

4. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction;Aoki;Food Research International,1999

5. A CFD model as a tool to simulate β-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger;Bouvier;Journal of Food Engineering,2014

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4. Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides;Food Chemistry;2024-10

5. Whey protein and maltodextrin conjugated foam-mat dried honey powder: Functional, physicochemical, structural, rheological and thermal characterization;Chemical Engineering Research and Design;2024-09

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