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Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation

Kefan Ouyang; Hexiang Xie; Yufeng Wang; Fangjian Ning; Hua Xiong; Qiang Zhao
Food Hydrocolloids · Vol. 142 · pp. 108819 · 2023

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-09-01
Publication Year2023
Volume142
Pages108819
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.108819
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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