Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems-Reference-Cited by-同舟云学术

Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems

Published:2009-02-23 Issue:6 Volume:57 Page:2339-2345
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Xiaoming¹,Zhou Peng¹,Tran Amy¹,Labuza Ted P.¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, People’s Republic of China, and Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802789y

Reference36 articles.

1. Recent research and development in the field of low‐moisture and intermediate‐moisture foods

2. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

3. Effects of sucrose and sorbitol on the gel formation of a whey protein isolate

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