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International Journal of Polymer Science
Volume 2015 (2015), Article ID 154262, 10 pages
http://dx.doi.org/10.1155/2015/154262
Research Article

Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

1Departamento de Ingeniería Química e Investigación, Instituto Tecnológico de Toluca, Apartado Postal 890, 52149 Metepec, MEX, Mexico
2Departamento de Ingeniería Química y Tecnología de Medio Ambiente, Universidad de Oviedo, Oviedo, 33006 Asturias, Spain

Received 14 March 2015; Revised 8 June 2015; Accepted 23 June 2015

Academic Editor: Xingxun Liu

Copyright © 2015 Liliana Ortega et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Liliana Ortega, Anabel Romero, Claudia Muro, and Francisco Riera, “Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process,” International Journal of Polymer Science, vol. 2015, Article ID 154262, 10 pages, 2015. doi:10.1155/2015/154262