Improved thermal stability of whey protein-maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 257-264

  Wang, Wan ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Atomic force microscopy; Co solute; Heat stability at pH 5.0; Preferential interactions; Thermal denaturation properties; Whey protein maltodextrin conjugates

Indexed keywords

EID: 84899964131     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.025     Document Type: Article

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