Maillard Reaction of Xylooligosaccharides with Whey Protein Isolate (WPI) under Wet Heating Conditions and Emulsification and Rheology of Maillard Reaction Products

LIAO Yang; HU Ju-wu; MA Yong-hua; XIONG Hua; ZHAO Qiang

doi:10.13982/j.mfst.1673-9078.2019.12.004

Home>Articles>Maillard Reaction of Xylooligosaccharides with Whey Protein Isolate (WPI) under Wet Heating Conditions and Emulsification and Rheology of Maillard Reaction Products

DOI: 10.13982/j.mfst.1673-9078.2019.12.004

Maillard Reaction of Xylooligosaccharides with Whey Protein Isolate (WPI) under Wet Heating Conditions and Emulsification and Rheology of Maillard Reaction Products

LIAO Yang

HU Ju-wu

MA Yong-hua

XIONG Hua

ZHAO Qiang

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Publication Date：2019-12-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 20-27,111 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2019,35(12)