Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates.

Fan, Fengjiao; Liu, Meng; Shi, Pujie; Xu, Xianbing; Lu, Weihong; Wang, Zhenyu; Du, Ming

Fan, Fengjiao; Liu, Meng; Shi, Pujie; Xu, Xianbing; Lu, Weihong; Wang, Zhenyu; Du, Ming.

Afiliación

Fan F; School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China.
Liu M; Department of Food Science and Engineering Harbin Institute of Technology Harbin China.
Shi P; School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China.
Xu X; Department of Food Science and Engineering Harbin Institute of Technology Harbin China.
Lu W; School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China.
Wang Z; Department of Food Science and Engineering Harbin Institute of Technology Harbin China.
Du M; School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China.

Food Sci Nutr ; 6(5): 1196-1203, 2018 Jul.

Article en En | MEDLINE | ID: mdl-30065820

Palabras clave

Maillard reaction; mechanism; milk protein concentrate; protein crosslinking; solubility

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2018 Tipo del documento: Article Pais de publicación: Estados Unidos

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