Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties
Liu‐Min Fan, Gaoji Yang, Mengge Li, Juanjuan Xu, Dingting Zhou, Rui Li, Shaojin Wang
Topics & Concepts
Maillard reactionGum arabicArabicChemistryWhey proteinFood scienceChemical engineeringBiochemistryPhilosophyEngineeringLinguisticsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications