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Project

Emulsifying and heat stabilizing properties of whey protein-sugar conjugates

Whey protein-sugar based conjugation through a controlled Maillard reaction is proposed as alternative method to increase the heat stability of dairy products while maintaining their functionality. This research will investigate the optimum heat processing conditions in (either dry or wet state) protein-sugar conjugation to enable upscaling of the process and practical application to produce clean label dairy products.

Date:1 Oct 2018 →  30 Sep 2022
Keywords:protein, Maillard reaction, dairy product, sugar, conjugation
Disciplines:Physical chemistry, Food sciences and (bio)technology