Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments

Published 2017 View Full Article

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Title
Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments
Authors
Keywords
Whey protein, Citrus pectin, Maillard reaction, Heat treatment, Emulsion
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 84, Issue -, Pages 634-642
Publisher
Elsevier BV
Online
2017-06-14
DOI
10.1016/j.lwt.2017.06.026

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