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2013•Food HydrocolloidsRequires access

Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

Wan Wang, Qixin Zhong

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Key concepts: Maltodextrin, Maillard reaction, Chemistry, Isoelectric point, Glycation, Whey protein isolate, Whey protein, Chromatography

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Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction — Research Paper | ScholarLens