Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturer-Reference-Cited by-同舟云学术

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Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturer

Published:2018-11 Issue: Volume:97 Page:100-108
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sánchez-Oliver A.J.,Contreras-Calderón J.,Puya-Braza J.M.,Guerra-Hernández E.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Antioxidant activity of maillard reaction products;Amarowicz;European Journal of Lipid Science and Technology,2009

2. Protein (total) in milk. 920.105;Association of Official Analytical Chemists (AOAC),1990

3. Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters;Bernard;Food Hydrocolloids,2011

4. Evaluation of the maillard reaction in infant formulas by means of front-face fluorescence;Birlouez-Aragon;Annals of the New York Academy of Sciences,2005

5. Supplements and sports foods;Burke,2015

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3. Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo;Food Research International;2023-03

4. Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins;Food Control;2023-01

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