Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
10.1016/j.arabjc.2020.09.034
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2021
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sg-nus-scholar.10635-1994302024-04-03T10:55:02Z Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees Shang, J. Zhong, F. Zhu, S. Wang, J. Huang, D. Li, Y. FOOD SCIENCE & TECHNOLOGY Antioxidant property Emulsifying property Maillard reaction Structure Whey protein isolate Xylose 10.1016/j.arabjc.2020.09.034 Arabian Journal of Chemistry 13 11 8051-8059 2021-08-25T14:20:45Z 2021-08-25T14:20:45Z 2020 Article Shang, J., Zhong, F., Zhu, S., Wang, J., Huang, D., Li, Y. (2020). Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees. Arabian Journal of Chemistry 13 (11) : 8051-8059. ScholarBank@NUS Repository. https://doi.org/10.1016/j.arabjc.2020.09.034 18785352 https://scholarbank.nus.edu.sg/handle/10635/199430 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Elsevier B.V. Scopus OA2020 |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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NUS Library |
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| topic |
Antioxidant property Emulsifying property Maillard reaction Structure Whey protein isolate Xylose |
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Antioxidant property Emulsifying property Maillard reaction Structure Whey protein isolate Xylose Shang, J. Zhong, F. Zhu, S. Wang, J. Huang, D. Li, Y. Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| description |
10.1016/j.arabjc.2020.09.034 |
| author2 |
FOOD SCIENCE & TECHNOLOGY |
| author_facet |
FOOD SCIENCE & TECHNOLOGY Shang, J. Zhong, F. Zhu, S. Wang, J. Huang, D. Li, Y. |
| format |
Article |
| author |
Shang, J. Zhong, F. Zhu, S. Wang, J. Huang, D. Li, Y. |
| author_sort |
Shang, J. |
| title |
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| title_short |
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| title_full |
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| title_fullStr |
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| title_full_unstemmed |
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees |
| title_sort |
structure and physiochemical characteristics of whey protein isolate conjugated with xylose through maillard reaction at different degrees |
| publisher |
Elsevier B.V. |
| publishDate |
2021 |
| url |
https://scholarbank.nus.edu.sg/handle/10635/199430 |
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1795374767674490880 |