Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

• Main Authors: Shang, J., Zhong, F., Zhu, S., Wang, J., Huang, D., Li, Y.
• Other Authors: FOOD SCIENCE & TECHNOLOGY
• Format: Article
• Published: Elsevier B.V. 2021
• Subjects: Antioxidant property; Emulsifying property; Maillard reaction; Structure; Whey protein isolate; Xylose
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/199430
• Institution: National University of Singapore

10.1016/j.arabjc.2020.09.034