1Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction

作者： Xiao, Yingping; Xiao, Yingping; Qi, Phoebe X.; Wickham, Edward D.; SCI

机构： Zhejiang Acad Agr Sci, Inst Qual & Stand Agroprod, Hangzhou 310021, Zhejiang, Peoples R China; ARS, Dairy & Funct Foods Res Unit, Eastern Reg Res Ctr, USDA, Wyndmoor, PA 19038 USA;

来源：FOOD HYDROCOLLOIDS

关键词： Whey protein isolate; Sugar beet pectin; Maillard reaction; Molecular structure; Spectroscopy; Thermal stability

年份：2018

2Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

作者： Qi, Phoebe X.; Xiao, Yingping; Wickham, Edward D.; Xiao, Yingping; SCI

机构： ARS, Dairy & Funct Foods Res Unit, Eastern Reg Res Ctr, USDA, Wyndmoor, PA 19038 USA; Zhejiang Acad Agr Sci, Inst Qual & Stand Agroprod, Hangzhou 310021, Zhejiang, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Maillard reaction O/W emulsion stability Whey protein isolate Sugar beet pectin Conjugation UV-Vis spectroscopy

3Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

作者： Qi, Phoebe X.; Xiao, Yingping; Wickham, Edward D.; Xiao, Yingping; SCI

机构： USDA ARS, Eastern Reg Res Ctr, Dairy & Funct Foods Res Unit, Wyndmoor, PA 19038 USA; Zhejiang Acad Agr Sci, Inst Qual & Standard Agroprod, Hangzhou 310021, Zhejiang, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Maillard reaction Whey protein isolate Sugar beet pectin Molecular structure Spectroscopy Thermal stability

4Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

作者： Xiao, Yingping; Qi, Phoebe X.; Wickham, Edward D.; Xiao, Yingping; SCI

机构： ARS, Dairy & Funct Foods Res Unit, Eastern Reg Res Ctr, USDA, Wyndmoor, PA 19038 USA; Zhejiang Acad Agr Sci, Inst Qual & Stand Agroprod, Hangzhou 310021, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Whey protein isolate (WPI); sugar beet pectin (SBP); Chemical composition; zeta-Potential; Emulsion stability

年份：2020