Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein
Consumer demand for dairy products like cheese and curds has resulted in a rise in whey production, which has caused significant waste and environmental issues. For this reason, improving the functional characteristics of whey proteins and their usage value are essential. In this study, camel whey p...
Saved in:
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/13/2201 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!