Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Food Hydrocolloids

Volumn 95, Issue , 2019, Pages 298-307

  Chen, Weijun ^a   Ma, Xiaobin ^a   Wang, Wenjun ^a   Lv, Ruiling ^a   Guo, Mingming ^a,c   Ding, Tian ^a,c   Ye, Xingqian ^a,b,c   Miao, Song ^d   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

^d TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Glycation; Gum acacia; Ultrasound treatment; Whey protein isolate

Indexed keywords

CHEMICAL REACTIONS; ELECTROPHORESIS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; ULTRASONICS;

GLYCATION; GLYCATION REACTION; GUM ACACIA; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; MAILLARD; MAILLARD REACTION; PHYSICOCHEMICAL PROPERTY; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; ULTRASOUND TREATMENTS; WHEY PROTEIN ISOLATE;

GLYCOSYLATION;

EID: 85065405937     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.10.030     Document Type: Article

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