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Lezli M. Rich

Works (1)

Updated: July 5th, 2023 16:01

2000 journal article

Effects of sugars on whey protein isolate gelation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5046–5052.

By: L. Rich n & E. Foegeding n

author keywords: whey protein isolate (WPI); protein gelation; sugars; Maillard reaction; protein stabilization
MeSH headings : Calorimetry, Differential Scanning; Carbohydrates / chemistry; Electrophoresis, Polyacrylamide Gel; Gels; Milk Proteins / chemistry; Rheology; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Protein Interaction Studies and Fluorescence Analysis; Advanced Glycation End Products research
TL;DR: The decreased pH caused by the Maillard reaction in the gels containing ribose occurred after protein denaturation and gelation, thus having little if any effect on the gelation process. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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