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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...
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| Publié dans: | Food Sci Nutr |
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| Auteurs principaux: | , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2018
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| Sujets: | |
| Accès en ligne: | 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 |
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