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Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Article ID Journal Published Year Pages File Type
11003178 Food Hydrocolloids 2019 40 Pages PDF
Keywords
AggregationMicroparticleLactoseMaillard reactionWhey proteinDry heating
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH
Authors
Elise Schong, Marie-Hélène Famelart,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Aggregation
Microparticle
Lactose
Maillard reaction
Whey protein
Dry heating
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Fluid Flow and Transfer Processes
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