Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions

Ding, R, Volicka, E, Akhtar, M et al. (1 more author) (2017) Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions. Food Structure. pp. 43-53. ISSN 2213-3291

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Structure. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Whey protein–polysaccharide conjugates; Maltodextrin; Lactose impurity; Maillard reaction; Emulsion stability
Dates:
  • Published: 20 April 2017
  • Accepted: 23 February 2017
  • Published (online): 27 February 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 27 Feb 2017 14:40
Last Modified: 27 Feb 2018 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foostr.2017.02.004

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