Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH

1 Paper no. FSR-02-42 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh 27695-7624.

2 The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service of products named, or criticism of similar ones not mentioned.

PII: S0022-0302(09)70307-8

doi: 10.3168/jds.2008-1263

© 2009 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.