Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH

Journal of Dairy Science

Volumn 92, Issue 1, 2009, Pages 35-48

  Lillard, J S ^a   Clare, D A ^a   Daubert, C R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Emulsion; Lactosylation; Maillard reaction at low pH; Whey glycoprotein

Indexed keywords

EID: 58349118528     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1263     Document Type: Article

References (44)

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