Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

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Title
Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating
Authors
Keywords
Maillard reaction, Whey protein isolate, Sugar beet pectin, Molecular structure, Spectroscopy, Thermal stability
Journal
FOOD HYDROCOLLOIDS
Volume 67, Issue -, Pages 1-13
Publisher
Elsevier BV
Online
2016-12-31
DOI
10.1016/j.foodhyd.2016.12.032

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