Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

Published 2017 View Full Article

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Title
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
Authors
Keywords
Maillard reaction, Functional properties, Antioxidant activity, Conventional heating, Microwave heating
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 289-297
Publisher
Elsevier BV
Online
2017-08-17
DOI
10.1016/j.foodres.2017.08.030

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