Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH.

Lillard, J S

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. [electronic resource] - Journal of dairy science Jan 2009 - 35-48 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

1525-3198

10.3168/jds.2008-1263 doi


Carbohydrate Metabolism
Colorimetry
Emulsions--chemistry
Food Technology
Glycosylation
Hydrogen-Ion Concentration
Mass Spectrometry
Microscopy, Electron, Scanning
Milk Proteins--chemistry
Water--chemistry
Whey Proteins