Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

International Dairy Journal

Volumn 11, Issue 3, 2001, Pages 145-152

  Chevalier, François ^a   Chobert, Jean Marc ^a   Popineau, Yves ^a   Nicolas, Marie Georgette ^a   Haertlé, Thomas ^a  

^a CEMAGREF   (France)

Author keywords

lactoglobulin; Functional properties; Glycation; Maillard reactions

Indexed keywords

BETA LACTOGLOBULIN; BROWNING REACTION; DAY LENGTH; FOAMING; FOOD INDUSTRY; GLYCATION; HEAT TREATMENT; PH; SOLUBILITY; TEMPERATURE;

EID: 0034921222     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00040-1     Document Type: Conference Paper

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