Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Fangjian Ning, Hua Xiong, Qiang Zhao
Topics & Concepts
Maillard reactionChemistryWhey protein isolateWhey proteinProtein aggregationOrganic chemistryBiochemistryProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides