A carregar...
Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates
Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross‐linking, and Mailla...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6060896/ https://ncbi.nlm.nih.gov/pubmed/30065820 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.657 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|