The effect of glycation on foam and structural properties of β-lactoglobulin

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 127-133

  Medrano, A ^a   Abirached, C ^a   Panizzolo, L ^a   Moyna, P ^a   Anon M C ^b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Lactoglobulin; Foams; Glycation

Indexed keywords

BETA LACTOGLOBULIN; GLUCOSE; LACTOSE;

ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FLUORESCENCE; FOAM; FOAMING; GLYCATION; HEAT TREATMENT; HYDROPHOBICITY; PROTEIN STRUCTURE; REACTION TIME; STRUCTURE ANALYSIS; SURFACE TENSION; ULTRAVIOLET RADIATION;

EID: 52949111347     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.036     Document Type: Article

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