Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties-Reference-Cited by-同舟云学术

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

Published:2021-04 Issue: Volume:28 Page:100184
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Karbasi Mehri^ORCID,Askari Gholamreza

Funder

University of Tehran

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference45 articles.

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

4. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

5. Effect of pH change on size and nanomechanical behavior of whey protein microgels;Bahri;Journal of Colloid and Interface Science,2019

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