Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 438-447

  Corzo Martínez, Marta ^a   Carrera Sánchez, Cecilio ^b   Moreno, F Javier ^a   Rodríguez Patino, Juan M ^b   Villamiel, Mar ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Beta lactoglobulin; Foaming properties; Galactose; Interfacial properties; Maillard reaction

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION;

BETA-LACTOGLOBULIN; BOVINE Β-LACTOGLOBULIN; FOAMING PROPERTIES; GALACTOSE; GLYCATION; GLYCOSYLATIONS; INTERFACIAL PROPERTY; LACTOGLOBULIN; MAILLARD; MAILLARD REACTION;

PROTEINS;

BOVINAE;

EID: 82655186634     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.003     Document Type: Article

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