Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions

Food Structure

Volumn 1, Issue 2, 2014, Pages 145-154

  Liu, Qian ^a   Kong, Baohua ^a,b   Han, Jianchun ^a   Sun, Changyan ^a   Li, Peijun ^c  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

^c HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Conjugation; Glucose; Maillard reaction; Structure; Whey protein isolate

Indexed keywords

EID: 84900480347     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2013.11.004     Document Type: Article

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