2019•International Journal of Biological MacromoleculesRequires access

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

Xuyan Dong, Shanshan Du, Qianchun Deng, Hu Tang, Chen Yang, Fang Wei, Hong Chen, Siew Young Quek, Aijun Zhou, Liang Liu

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Key concepts: Maillard reaction, Whey protein isolate, Chemistry, Differential scanning calorimetry, Antioxidant, Browning, Whey protein, Emulsion

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Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction — Research Paper | ScholarLens