Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Author:
Affiliation:
1. College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu 225127 China
2. Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control Yangzhou University Yangzhou Jiangsu China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15659
Reference36 articles.
1. Glycoforms of ?-lactoglobulin with improved thermostability and preserved structural packing
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3. The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels
4. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction
5. Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey
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