Rheological properties of whey protein and dextran conjugates at different reaction times

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 76-84

  Spotti, María Julia ^a   Martinez, María Julia ^b   Pilosof, Ana M R ^b   Candioti, Mario ^a   Rubiolo, Amelia C ^a   Carrara, Carlos R ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Dextran; Maillard reaction; Rheological properties; Whey proteins

Indexed keywords

CHEMICAL REACTIONS; ELECTROPHORESIS; EMULSIFICATION; GELATION; GLYCOSYLATION; PROTEINS; RHEOLOGY;

CONFORMATIONAL CHANGE; EMULSIFYING PROPERTY; FOOD INGREDIENTS; GEL SYSTEMS; INCUBATION TIME; MAILLARD REACTION; MIXED SYSTEMS; RHEOLOGICAL PROPERTY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

DEXTRAN;

EID: 84890324744     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.11.017     Document Type: Article

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