Physicochemical properties and heat stability of whey protein isolate-lactose conjugates formed by dry-heating

• Main Authors: Norliza Julmohammad, Otter, Don, Hemar, Yacine, Umi Hartina Mohd Razali, Sarizan Sabari
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: Food processing and manufacture
• Online Access: 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; https://eprints.ums.edu.my/id/eprint/33053/; http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-191-198-OA.pdf

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...