Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein

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...

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Bibliographic Details
Main Authors: Ying Liu, Chunyan Ran, Hongyi Zhang, Yaqi Cheng, Minaer Huanbieke, Yuying Liu, Jie Yang, Yuqing Mei, Yang Qu
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
camel whey protein
Maillard reaction
functional properties
structural properties
Online Access:https://www.mdpi.com/2304-8158/14/13/2201
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