An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

It is known that protein/sugar conjugates prepared by Maillard reaction (MR) have good gel properties. However, there is not much information about the mechanism of MR on the gel properties of whey protein isolate (WPI). Electrophoresis confirmed the maximum molecular weight conjugate was obtained a...

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