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2013•Food HydrocolloidsOpen access

Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?

María Julia Spotti, Martina J. Perduca, ANDREA MARCELA PIAGENTINI, Liliana G. Santiago, Amelia C. Rubiolo, Carlos R. Carrara

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Key concepts: Conjugate, Whey protein isolate, Dextran, Maillard reaction, Chemistry, Whey protein, Chromatography, Food science

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Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? — Research Paper | ScholarLens