Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Jianfeng Wu, Hao Li, Qurrotul A’yun, Ali Sedaghat Doost, Bruno De Meulenaer, Paul Van der Meeren
Topics & Concepts
Heat stabilityFood scienceChemistryDenaturation (fissile materials)Modified milk ingredientsContext (archaeology)Whey proteinBiochemistryMilk productsBiologyMaterials sciencePaleontologyComposite materialNuclear chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides