Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

International Journal of Dairy Technology

Volumn 67, Issue 2, 2014, Pages 220-228

  Liu, Qian ^a   Li, Jing ^a   Kong, Baohua ^a   Li, Peijun ^b   Xia, Xiufang ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Maillard reaction products; Physicochemical properties; Reducing sugars; Whey protein isolate

Indexed keywords

EID: 84897958370     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12110     Document Type: Article

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