High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 453-460

  Liu, Gang ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

5 Hydroxymethyl 2 furaldehyde; Color; Heat stability; High temperature short time glycation; Maillard reaction; Whey protein isolate

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION; POLYSACCHARIDES; PROTEINS; SODIUM CHLORIDE; STABILITY; SUGARS;

5(HYDROXYMETHYL)-2-FURALDEHYDE; COLOR FORMATION; GLYCATION; HEAT STABILITY; HIGH TEMPERATURE-SHORT TIME GLYCATION; HIGHEST TEMPERATURE; MAILLARD REACTION; MALTODEXTRINS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

COLOR;

EID: 84910609637     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.006     Document Type: Article

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