Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

Journal of Food Engineering

Volumn 193, Issue , 2017, Pages 1-9

  Koch, L ^a   Emin, M Azad ^a   Schuchmann, H P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Citrus pectin; Conjugate formation; Extrusion; Glycation; Maillard reaction; Whey protein

Indexed keywords

FLUORESCENCE SPECTROSCOPY; GLYCOSYLATION; PROTEINS; RESIDENCE TIME DISTRIBUTION; SHEAR STRESS; STRESSES; TEMPERATURE MEASURING INSTRUMENTS;

CITRUS PECTIN; CONJUGATE FORMATION; GLYCATION; MAILLARD REACTION; WHEY PROTEINS;

EXTRUSION;

EID: 84983516282     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.08.012     Document Type: Article

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