Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions-Reference-Cited by-同舟云学术

Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions

Published:2017-06-02 Issue:1 Volume:71 Page:216-225
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Mulcahy Eve M¹,Park Curtis W²,Drake MaryAnne²,Mulvihill Daniel M¹,O'Mahony James A¹^ORCID

Affiliation:

1. School of Food and Nutritional Sciences; University College Cork; Cork Ireland

2. Department of Food Science, Bioprocessing and Nutritional Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Raleigh NC 27695 USA

Funder

Food Institutional Research Measure (FIRM)

Irish Department of Agriculture, Food and the Marine

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12411/fullpdf

Reference36 articles.

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

3. Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages;Chen;Food Chemistry,2016

4. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;International Dairy Journal,2001

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