Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions
Author:
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.
1. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007
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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