Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin

International Dairy Journal

Volumn 60, Issue , 2016, Pages 47-54

  Mulcahy, Eve M ^a   Park, Curtis W ^b   Drake, MaryAnne ^b   Mulvihill, Daniel M ^a   O'Mahony, James A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; HYDROLYSIS; POLYSACCHARIDES; SOLUBILITY;

AMINO GROUP; CONTROL SOLUTIONS; DEGREE OF HYDROLYSIS; FUNCTIONAL PROPERTIES; MALTODEXTRINS; PROTEIN SOLUBILITY; WHEY PROTEIN HYDROLYSATES; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84962019161     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.02.049     Document Type: Article

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