Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3794-3802

  Zheng, Zhe ^a   Luo, Yongkang ^a   Yao, Lei ^a   Lu, Jing ^a   Bu, Guanhao ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chitosan oligosaccharide; Emulsifying property; Heat stability; Solubility; Whey protein isolate

Indexed keywords

CHITOSAN; DAIRIES; EMULSIFICATION; GLYCOSYLATION; OLIGOSACCHARIDES; PROTEINS; SOLUBILITY; STABILITY;

CHITOSAN OLIGOSACCHARIDE; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; FUNCTIONAL PROPERTIES; HEAT STABILITY; RESPONSE SURFACE METHODOLOGY; WHEY PROTEIN ISOLATE;

SURFACE REACTIONS;

EID: 84916943697     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0946-6     Document Type: Article

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