Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

It is well known that protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, there is little information about the use of these conjugates in gel systems. Structural characteristics and rheological properties of conjugates obtained by MR of wh...

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Detalles Bibliográficos
Autores principales:	Spotti, M.J., Martinez, M.J., Pilosof, A.M.R., Candioti, M., Rubiolo, A.C., Carrara, C.R.
Formato:	JOUR
Materias:	Dextrans Maillard conjugation Rheological properties Whey proteins
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v39_n_p223_Spotti
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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