Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
Weijun ChenRuiling LvWenjun WangXiaobin MaAliyu Idris MuhammadMingming GuoXingqian YeDong-Hong LiuPublished in: Journal of the science of food and agriculture (2019)
The results indicated that conjugation of WPI with GA can be a promising way to enhance its functional properties. However, the reaction time suitable for producing conjugates with superior functional properties was not necessarily the highest glycation degree that could be reached. © 2019 Society of Chemical Industry.