Studies on the impact of glycation on the denaturation of whey proteins

European Food Research and Technology

Volumn 228, Issue 4, 2009, Pages 643-649

  Mulsow, Bozena B ^a   Jacob, Mandy ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Amadori products; Denaturation; Lactose; Lysine modification; Maillard reaction; Milk proteins

Indexed keywords

CHEMICAL REACTIONS; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSERS (OPTICAL); OLIGOMERIZATION; PROTEINS; SUGARS;

AMADORI PRODUCTS; LACTOSE; LYSINE MODIFICATION; MAILLARD REACTION; MILK PROTEINS;

AMINO ACIDS;

EID: 58849112552     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0973-0     Document Type: Article

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