Publication | Open Access

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

Maillard ConjugationEngineeringBiochemistryNatural SciencesFunctional PropertyFood StructureGlycobiologyBiochemical EngineeringBiotechnologyRheological PropertiesRheologyWhey Protein/dextran SystemsProtein EngineeringFood QualityBiomolecular Engineering