Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
Majid Nooshkam, Mehdi Varidi
Topics & Concepts
Maillard reactionWhey protein isolateChemistryWhey proteinGlycationConjugated systemBrowningAntioxidantSolubilityGellan gumChromatographyConjugateFood scienceBiochemistryOrganic chemistryPolymerMathematicsMathematical analysisReceptorProteins in Food SystemsMicroencapsulation and Drying ProcessesAdvanced Glycation End Products research