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κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature

Eun Hye Cho1, Hye-Jung See2, Hyoung Su Park2

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, the Republic of Korea.

Food Chemistry
|February 3, 2026
PubMed

Keywords:
Carrageenan typesMaillard conjugationProtein–polysaccharide interactionsUHT processingWhey protein isolate

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