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...

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Bibliographic Details
Main Authors: Norliza Julmohammad, Otter, Don, Hemar, Yacine, Umi Hartina Mohd Razali, Sarizan Sabari
Format: Article
Language:English
English
Published: UniSE Press 2021
Subjects:
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
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