Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

Food Research International

Volumn 43, Issue 4, 2010, Pages 1155-1166

  Hiller, Beate ^a   Lorenzen, Peter Christian ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Functional properties; Maillard reaction; Milk proteins; Protein oligomerisation

Indexed keywords

FUNCTIONAL PROPERTIES; MAILLARD REACTION; MILK PROTEIN; MILK PROTEINS; OLIGOMERISATION;

EMULSIFICATION; FUNCTIONAL POLYMERS; GLUCOSE; INDUSTRIAL APPLICATIONS; OLIGOMERIZATION; REACTION PRODUCTS;

PROTEINS;

EID: 77953131707     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.006     Document Type: Article

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