κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatment
{{output}}
This study examined Maillard-type conjugation between whey protein isolate (WPI) and three carrageenan (CG) types (κ-, ι-, and λ-CG) to enhance thermal and colloidal stability under ultra-high-temperature (UHT) processing. Conjugates were produced by wet he... ...
