κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatment

Food Chemistry 2026

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Authors: Eun Hye Cho, Hye-Jung See, Hyoung Su Park, Hyejin Kim, Mi-Jung Choi

DOI: 10.1016/j.foodchem.2026.148246

Cited by: 2

References: 111

Fields of Study & Subjects

Proteins in Food Systems Advanced Glycation End Products research Protein Hydrolysis and Bioactive Peptides

References 111