Maillard-Reaction-Induced modification and aggregation of proteins and hardening of texture in protein bar model systems

Journal of Food Science

Volumn 78, Issue 3, 2013, Pages

  Zhou, Peng ^a,b   Guo, Mufan ^b   Liu, Dasong ^a   Liu, Xiaoming ^a   Labuza, Teodore P ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Glycation; Hardening; Maillard reaction; Nutritional bar; Protein aggregation

Indexed keywords

MILK PROTEIN; POLYMER; SUGAR ALCOHOL; WHEY PROTEIN;

ARTICLE; CHEMISTRY; CONSUMER; FOOD STORAGE; GLYCATION; HARDNESS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE; SOLUBILITY; SUGAR INTAKE;

CONSUMER SATISFACTION; DIETARY PROTEINS; DIETARY SUCROSE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD STORAGE; HARDNESS; MAILLARD REACTION; MILK PROTEINS; POLYMERS; SOLUBILITY; SUGAR ALCOHOLS;

EID: 84874556250     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12061     Document Type: Article

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