Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating

Journal of Dairy Science

Volumn 88, Issue 12, 2005, Pages 4137-4145

  Li, C P ^a   Enomoto, H ^a   Ohki, S ^b   Ohtomo, H ^b   Aoki, T ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Functional property; Maillard reaction; Phosphorylation; Whey protein isolate

Indexed keywords

EID: 29144447015     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73099-X     Document Type: Article

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