Related references
Note: Only part of the references are listed.Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Mahmood Akhtar et al.
FOOD HYDROCOLLOIDS (2007)
Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass
Laura Jimenez-Castano et al.
FOOD HYDROCOLLOIDS (2007)
The rheology of colloidal and noncolloidal food dispersions
D. B. Genovese et al.
JOURNAL OF FOOD SCIENCE (2007)
Modeling of lactose crystallization and color changes in model infant foods
A Nasirpour et al.
JOURNAL OF DAIRY SCIENCE (2006)
Moderately acidic pH potentiates browning of sweet whey powder
Anupama Dattatreya et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Creating proteins with novel functionality via the Maillard reaction: A review
Christine M. Oliver et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage
DA Clare et al.
JOURNAL OF DAIRY SCIENCE (2005)
Formation of milk protein-pectin conjugates with improved emulsifying properties by controlled dry heating
U Einhorn-Stoll et al.
FOOD HYDROCOLLOIDS (2005)
β-lactoglobulin-dextran conjugates:: Effect of polysaccharide size on emulsion stability
CA Dunlap et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Minimizing variations in functionality of whey protein concentrates from different sources
CI Onwulata et al.
JOURNAL OF DAIRY SCIENCE (2004)
Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations
M Akhtar et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2003)
Anticipating market effects of new uses for whey and evaluating returns to research and development
JV Balagtas et al.
JOURNAL OF DAIRY SCIENCE (2003)
Industrial applications of Maillard-type protein-polysaccharide conjugates
A Kato
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2002)
Rheological and physicochemical properties of derivatized whey protein concentrate powders
JJ Resch et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2002)
Functional improvement of whey protein concentrate on interaction with pectin
S Mishra et al.
FOOD HYDROCOLLOIDS (2001)
Depletion-induced phase separation of aggregated whey protein colloids by an exocellular polysaccharide
R Tuinier et al.
LANGMUIR (2000)
Share Paper
