Protein cross-linking and the Maillard reaction decrease...

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Food Science & Nutrition 2018 / 05

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
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.657
Date:
May, 2018
File:
PDF, 881 KB
english, 2018
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