Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Liu, Diru ^a   Zhao, Changhui ^a   Guo, Mingruo ^b,c  

^a JILIN UNIVERSITY   (China)

^b UNIVERSITY OF VERMONT   (United States)

^c NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; HEAT TREATMENT; SODIUM;

ALKALINE CONDITIONS; FUNCTIONAL PROPERTIES; HEATING TEMPERATURES; NUTRITIONAL VALUE; PROTEIN CONCENTRATIONS; PROTEIN CONTENTS; SODIUM TRIPOLYPHOSPHATE; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 85031501723     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13501     Document Type: Article

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