Qurrotul A'yun
- ORCID iD
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0000-0002-0646-0054
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Emulsifying and heat stabilizing properties of whey protein-lactose conjugates
(2024) -
- Journal Article
- A1
- open access
Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study
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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions
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Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques