Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

Published 2013 View Full Article

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Title
Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates
Authors
Keywords
Whey protein isolate, Chitosan oligosaccharide, Solubility, Heat stability, Emulsifying property
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 12, Pages 3794-3802
Publisher
Springer Nature
Online
2013-02-05
DOI
10.1007/s13197-013-0946-6
References
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