Physicochemical properties and heat stability of whey protein isolate-lactose conjugates formed by dry-heating
Conjugation via MR consider as the safest and potential method in food industry. However, it is important to control the extent of conjugation via MR since the browning effect could lead to the health issues. There is great interest to understand the chemistry of MR, to improve the physicochemical p...
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Makale |
| Dil: | English English |
| Baskı/Yayın Bilgisi: |
UniSE Press
2021
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| Konular: | |
| Online Erişim: | https://eprints.ums.edu.my/id/eprint/33053/1/Physicochemical%20Properties%20and%20Heat%20Stability%20of%20Whey%20Protein%20Isolate-Lactose%20Conjugates%20Formed%20by%20Dry-Heating.pdf https://eprints.ums.edu.my/id/eprint/33053/2/Physicochemical%20Properties%20and%20Heat%20Stability%20of%20Whey%20Protein%20Isolate-Lactose%20Conjugates%20Formed%20by%20Dry-Heating%20_ABSTRACT.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/33053/1/Physicochemical%20Properties%20and%20Heat%20Stability%20of%20Whey%20Protein%20Isolate-Lactose%20Conjugates%20Formed%20by%20Dry-Heating.pdfhttps://eprints.ums.edu.my/id/eprint/33053/2/Physicochemical%20Properties%20and%20Heat%20Stability%20of%20Whey%20Protein%20Isolate-Lactose%20Conjugates%20Formed%20by%20Dry-Heating%20_ABSTRACT.pdf