Properties of whey protein-maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 85-94

  Wang, Wan ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Color; Degree of conjugation; Glycation; Powder acidity; Thermal stability; Whey protein

Indexed keywords

COLOR; GLYCOSYLATION; POLYSACCHARIDES; PROTEINS; SODIUM CHLORIDE;

DEGREE OF CONJUGATIONS; GLYCATION; HEAT STABILITY; MAILLARD REACTION; MALTODEXTRINS; POWDER ACIDITY; PROPERTY; SPRAY-DRIED POWDERS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

THERMODYNAMIC STABILITY;

EID: 84890338303     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.11.018     Document Type: Article

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