Work

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

Year: 2014

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2014.01.014

Authors: María Julia Spotti, María Julia Martinez, Ana M.R. Pilosof, Mario Candioti, Amelia C. Rubiolo, Carlos R. Carrara

Institutions: Universidad Nacional del Litoral, Universidad de Buenos Aires

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

OpenAlex ID: W2083917403

FWCI: 9.103

Cites: 44

Cited by: 119

Related to: 10