Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures.

Wu, Yaowen; Huang, Wanling; Cui, Tingting; Fan, Fanghui

Wu, Yaowen; Huang, Wanling; Cui, Tingting; Fan, Fanghui.

Afiliación

Wu Y; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.
Huang W; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.
Cui T; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.
Fan F; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.

J Sci Food Agric ; 101(6): 2542-2551, 2021 Apr.

Article en En | MEDLINE | ID: mdl-33058153

Asunto(s)

Maltosa/química; Proteína de Suero de Leche/química; Animales; Rastreo Diferencial de Calorimetría; Bovinos; Cristalización; Temperatura de Transición; Difracción de Rayos X

Palabras clave

crystal formation; maltose; molecular mobility; strength parameter; water-additive principle

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteína de Suero de Leche / Maltosa Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China

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