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2013•Journal of Food Science and TechnologyOpen access

Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

Zhe Zheng, Yongkang Luo, Lei Yao, Jing Lü, Guanhao Bu

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Key concepts: Maillard reaction, Whey protein isolate, Solubility, Chemistry, Chitosan, Oligosaccharide, Whey protein, Conjugate

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Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates — Research Paper | ScholarLens