Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Eve M. Mulcahy"'
Publikováno v:
International Journal of Dairy Technology. 71:216-225
Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry-heating at an initial pH of 7.0, at 60 °C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24 h. Conjugation was achieved w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a03e8c8a3e9520942314aabb3a6224
https://doi.org/10.1111/1471-0307.12411
https://doi.org/10.1111/1471-0307.12411
Publikováno v:
International Dairy Journal. 67:16-34
Glycation of milk proteins and peptides can be achieved by Maillard-induced conjugation of reducing carbohydrates with the available amino groups of proteins/peptides during the early stages of the Maillard reaction. This conjugation can be achieved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3c78323db6aa9677225182d105ade0f
https://doi.org/10.1016/j.idairyj.2016.09.012
https://doi.org/10.1016/j.idairyj.2016.09.012
Whey proteins may be modified by conjugation with carbohydrates through the Maillard reaction, a process that can occur naturally during thermal processing and storage. However, most academic and industrial interest is in the exploitation of conjugat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67cc79086014b6f278ef0f25e9a85882
https://doi.org/10.1016/b978-0-12-812124-5.00008-4
https://doi.org/10.1016/b978-0-12-812124-5.00008-4
Autor:
Ajmol Ali, Syamala Athira, Nidhi Bansal, André Brodkorb, Aoife Buggy, David C. Clark, Thomas Croguennec, Hilton Deeth, MaryAnne Drake, Kamil P. Drapala, Mark A. Fenelon, Rita M. Hickey, Sean A. Hogan, Thom Huppertz, Romain Jeantet, Phil Kelly, Rajesh Kumar, Veronique Lagrange, Lotte B. Larsen, Thao T. Le, Cécile Le Floch-Fouéré, Sung-Je Lee, Naiyan Lu, Bimlesh Mann, Noel McCarthy, Eve M. Mulcahy, Kerstin Müller, Daniel M. Mulvihill, Eoin G. Murphy, Eve-Anne Norwood, James A. O’Mahony, Julian Price, Kay J. Rutherfurd-Markwick, Prabin Sarkar, Markus Schmid, Pierre Schuck, Rajan Sharma, Ranjan Sharma, Mark Stout, Todor Vasiljevic, Heni B. Wijayanti, Di Zhao, Peng Zhou, Bogdan Zisu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::813a67ee761f88f1a36a6bcc7c2e2422
https://doi.org/10.1016/b978-0-12-812124-5.00026-6
https://doi.org/10.1016/b978-0-12-812124-5.00026-6
Publikováno v:
International Dairy Journal. 60:47-54
The impact of conjugation with maltodextrin on selected functional properties (i.e., solubility and thermal stability) of intact whey protein isolate (WPI) and whey protein hydrolysate (WPH) was determined. Conjugation of WPI and WPH (degree of hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c65bc9b89b43484d64c3a1ce6e5b523a
https://doi.org/10.1016/j.idairyj.2016.02.049
https://doi.org/10.1016/j.idairyj.2016.02.049
Publikováno v:
Food chemistry. 229
Whey protein isolate (WPI) solutions, with different levels of aggregated protein, were prepared by heating (5% protein, pH 7, 90 °C for 30 min) WPI solutions with either 20 mM added NaCl (WPI + NaCl), 5 mM N-ethylmaleimide (WPI + NEM) or 20 mM adde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d977498ddd1e1c9fce2d75dd0f63b136
https://pubmed.ncbi.nlm.nih.gov/28372228
https://pubmed.ncbi.nlm.nih.gov/28372228