Journal
FOOD HYDROCOLLOIDS
Volume 44, Issue -, Pages 453-460Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2014.10.006
Keywords
Whey protein isolate; Maillard reaction; High temperature-short time glycation; Heat stability; Color; 5-Hydroxymethyl-2-furaldehyde
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Funding
- University of Tennessee
- Dairy Research Institute (Rosemont, IL)
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Glycation of whey protein isolate (WPI) improves functionalities such as heat stability. Conventionally, glycation is achieved by heating at
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