Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

Author:

A'yun Qurrotul,Demicheli Paolo,de Neve LorenzORCID,Wu Jianfeng,Balcaen Mathieu,Setiowati Arima Diah,Martins José C.,van Troys Marleen,Van der Meeren Paul

Funder

Hercules Foundation

Universiteit Gent

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

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2. The Maillard reaction;Ames,1992

3. Process for controlling Maillard-type glycation of whey proteins and products with enhanced functional properties;Boland,2000

4. Maillard induced glycation behaviour of individual milk proteins;Cardoso;Food Chemistry,2018

5. The quantification of protein amino groups by the trinitrobenzenesulfonic acid method: A reexamination;Cayot;Analytical Biochemistry,1997

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