Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides

Food Chemistry

Volumn 200, Issue , 2016, Pages 1-9

  Nooshkam, Majid ^a   Madadlou, Ashkan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Digestibility; Functional properties; Lactulose; Maillard reaction; Whey protein hydrolysate; Whey protein isolate

Indexed keywords

ATOMIC FORCE MICROSCOPY; EMULSIFICATION; MICROWAVE HEATING; SUGARS;

DIGESTIBILITY; FUNCTIONAL PROPERTIES; LACTULOSE; MAILLARD REACTION; WHEY PROTEIN HYDROLYSATES; WHEY PROTEIN ISOLATE;

PROTEINS;

BETA LACTOGLOBULIN; LACTOSE; LACTULOSE; METHANOL; PROTEIN HYDROLYSATE; SUGAR; WHEY PROTEIN; ANTIOXIDANT; LACTOGLOBULIN; PEPTIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; ATOMIC FORCE MICROSCOPY; CONJUGATE; CONJUGATION; CONTROLLED STUDY; EMULSION; FOAMING; GLYCATION; ISOMERIZATION; MICROWAVE COOKING; PARTICLE SIZE; PROTEIN DEGRADATION; PROTEIN GLYCOSYLATION; PROTEIN ISOLATION; PURIFICATION; SOLUBILITY; CHEMISTRY; ISOMERISM; MICROWAVE RADIATION; THERAPEUTIC USE; WHEY;

ANTIOXIDANTS; ISOMERISM; LACTOGLOBULINS; LACTOSE; LACTULOSE; MAILLARD REACTION; MICROWAVES; PEPTIDES; WHEY; WHEY PROTEINS;

EID: 84952837225     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.094     Document Type: Article

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