Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

Publication date: Available online 11 February 2021Source: Food StructureAuthor(s): Mehri Karbasi, Gholamreza Askari

Source: Food Structure - February 12, 2021 Category: Food Science Source Type: research