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Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

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Chicago
Sedaghat Doost, Ali, Maryam Nikbakht Nasrabadi, Jianfeng Wu, Qurrotul A’yun, and Paul Van der Meeren. 2019. “Maillard Conjugation as an Approach to Improve Whey Proteins Functionality : a Review of Conventional and Novel Preparation Techniques.” Trends in Food Science & Technology 91: 1–11.
APA
Sedaghat Doost, A., Nikbakht Nasrabadi, M., Wu, J., A’yun, Q., & Van der Meeren, P. (2019). Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 91, 1–11.
Vancouver
1.
Sedaghat Doost A, Nikbakht Nasrabadi M, Wu J, A’yun Q, Van der Meeren P. Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2019;91:1–11.
MLA
Sedaghat Doost, Ali et al. “Maillard Conjugation as an Approach to Improve Whey Proteins Functionality : a Review of Conventional and Novel Preparation Techniques.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 91 (2019): 1–11. Print.
@article{8620320,
  author       = {Sedaghat Doost, Ali and Nikbakht Nasrabadi, Maryam and Wu, Jianfeng and A'yun, Qurrotul and Van der Meeren, Paul},
  issn         = {0924-2244},
  journal      = {TRENDS IN FOOD SCIENCE & TECHNOLOGY},
  language     = {eng},
  pages        = {1--11},
  title        = {Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques},
  url          = {http://dx.doi.org/10.1016/j.tifs.2019.06.011},
  volume       = {91},
  year         = {2019},
}

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