Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

Author： Amid Bahareh Tabatabaee   Mirhosseini Hamed   Poorazarang Hashem   Mortazavi Seyed Ali  

Publisher： MDPI

E-ISSN： 1420-3049|18|12|15110-15125

ISSN： 1420-3049

Source： Molecules, Vol.18, Iss.12, 2013-12, pp. : 15110-15125

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