Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate-Reference-Cited by-同舟云学术

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Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

Published:2019-03 Issue: Volume:88 Page:170-179
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cermeño Maria,Felix Manuel,Connolly Alan,Brennan Elaine,Coffey Bernadette,Ryan Edel,FitzGerald Richard J.

Funder

Food Institutional Research Measure

Department of Agriculture, Food and the Marine, Ireland

Universidad de Sevilla

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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

2. Functional egg white-pectin conjugates prepared by controlled Maillard reaction;Al-Hakkak;Journal of Food Engineering,2010

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

4. Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis;Ağar;Food and Bioproducts Processing,2016

5. Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier;Bengoechea;Journal of Food Engineering,2008

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