Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation.

Drapala, Kamil P; Auty, Mark A E; Mulvihill, Daniel M; O'Mahony, James A.

Afiliação

Drapala KP; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: kamil.drapala@ucc.ie.
Auty MAE; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: mark.auty@teagasc.ie.
Mulvihill DM; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: d.mulvihill@ucc.ie.
O'Mahony JA; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: sa.omahony@ucc.ie.

Food Res Int ; 88(Pt A): 42-51, 2016 Oct.

Article em En | MEDLINE | ID: mdl-28847402