Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

Published 2019 View Full Article

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Title
Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
Authors
Keywords
Whey proteins, Food conjugate, Novel preparation techniques, Maillard reaction, Heat stability, Covalent cross-linking
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 91, Issue -, Pages 1-11
Publisher
Elsevier BV
Online
2019-06-22
DOI
10.1016/j.tifs.2019.06.011

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