Impact of Maillard type glycation on properties of beta-lactoglobulin

Biotechnology Advances

Volumn 24, Issue 6, 2006, Pages 629-632

  Chobert, Jean Marc ^a   Gaudin, Jean Charles ^a   Dalgalarrondo, Michèle ^a   Haertlé, Thomas ^a  

^a INRA   (France)

Author keywords

Beta lactoglobulin; Glycation; Maillard reaction; Techno functional properties

Indexed keywords

BETA-LACTOGLOBULIN; GLYCATION; MAILLARD REACTIONS; TECHNO-FUNCTIONAL PROPERTIES;

EMULSIFICATION; FLAVORS; FOOD PROCESSING; MONOMERS; SCAVENGING; SUGARS;

PROTEINS;

FREE RADICAL; LACTOGLOBULIN; MONOSACCHARIDE;

CHEMICAL REACTION; FOOD; SUGAR;

ARTICLE; CHEMISTRY; FOOD HANDLING; GLYCATION; GLYCOSYLATION; HEAT; METHODOLOGY; PROTEIN DENATURATION; SOLUBILITY;

FOOD TECHNOLOGY; FREE RADICALS; GLYCOSYLATION; HEAT; HOT TEMPERATURE; LACTOGLOBULINS; MAILLARD REACTION; MONOSACCHARIDES; PROTEIN DENATURATION; SOLUBILITY;

EID: 33749366840     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2006.07.004     Document Type: Article

References (9)

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