Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions-Reference-Cited by-同舟云学术

Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions

Published:2017-04 Issue: Volume:12 Page:43-53
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Ding Rui,Valicka Erika,Akhtar Mahmood,Ettelaie Rammile

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference38 articles.

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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. On interaction between two bodies immersed in a solution of macromolecules;Asakura;Journal of Chemical Physics,1954

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