Research Explorer

Project

Emulsifying and heat stabilizing properties of whey protein-sugar conjugates
Code
01W06818
Duration
01 October 2018 → 30 September 2022
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Physical chemistry
  • Agricultural and food sciences
    • Food sciences and (bio)technology
Keywords
Maillard reaction conjugation protein sugar dairy product
 
Project description
 

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.