Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic g...

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Detalles Bibliográficos
Autores principales: Amid, Bahareh Tabatabaee, Mirhosseini, Hamed, Poorazarang, Hashem, Mortazavi, Seyed Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270251/
https://www.ncbi.nlm.nih.gov/pubmed/24322494
http://dx.doi.org/10.3390/molecules181215110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270251/
https://www.ncbi.nlm.nih.gov/pubmed/24322494
http://dx.doi.org/10.3390/molecules181215110

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