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Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
Chen, Weijun; Lv, Ruiling; Wang, Wenjun; Ma, Xiaobin; Muhammad, Aliyu Idris; Guo, Mingming; Ye, Xingqian; Liu, Donghong.
  • Chen W; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Lv R; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Wang W; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Ma X; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Muhammad AI; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Guo M; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, Kano, Nigeria.
  • Ye X; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Liu D; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China.
J Sci Food Agric ; 99(10): 4801-4807, 2019 Aug 15.
Article en En | MEDLINE | ID: mdl-30977143
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Proteína de Suero de Leche / Goma Arábiga Idioma: En Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Proteína de Suero de Leche / Goma Arábiga Idioma: En Año: 2019 Tipo del documento: Article