Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties
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Title
Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties
Authors
Keywords
Maillard reaction, Whey protein microgel, Emulsification, Foaming properties, Circular dichroism, Technological functionalities
Journal
Food Structure-Netherlands
Volume 28, Issue -, Pages 100184
Publisher
Elsevier BV
Online
2021-02-12
DOI
10.1016/j.foostr.2021.100184
References
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