Heat stability improvement of whey protein isolate: Via glycation with maltodextrin without control of the relative humidity

RSC Advances

Volumn 6, Issue 48, 2016, Pages 41785-41792

  Qin, Xinguang ^a   Liu, Gang ^b   Zheng, Wenjie ^a   He, Jingren ^b   Zhu, Zhenzhou ^b   Lamikanra, Olusola ^b  

^a JINAN UNIVERSITY   (China)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DICHROISM; DISPERSIONS; GLYCOSYLATION; POLYSACCHARIDES; PROTEINS; SOLUTIONS;

ASSOCIATED COSTS; GLOBULAR AGGREGATES; HEAT STABILITY; MAILLARD REACTION; PROTEIN AGGREGATION; SECONDARY STRUCTURES; STANDARD PRACTICES; WHEY PROTEIN ISOLATE;

HUMIDITY CONTROL;

EID: 84968560930     PISSN: None     EISSN: 20462069     Source Type: Journal    
DOI: 10.1039/c5ra26137f     Document Type: Article

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