Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties
Mehri Karbasi, Gholamreza Askari
Topics & Concepts
Maillard reactionMaltodextrinChemistryIsoelectric pointWhey proteinLactoseFood scienceGlycationInulinFructosePolysaccharideChromatographySugarWhey protein isolateOrganic chemistryBiochemistrySpray dryingReceptorEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization