Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

✍ Scribed by Martinez-Alvarenga, M.S.; Martinez-Rodriguez, E.Y.; Garcia-Amezquita, L.E.; Olivas, G.I.; Zamudio-Flores, P.B.; Acosta-Muniz, C.H.; Sepulveda, D.R.

• Book ID: 122173566
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 859 KB
• Volume: 38
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2013.11.006