Glycation of heat-treated β-lactoglobulin: Effects on foaming properties

Food Research International

Volumn 54, Issue 1, 2013, Pages 902-909

  Báez, Germán D ^a   Busti, Pablo A ^a   Verdini, Roxana ^b   Delorenzi, Néstor J ^a  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b Universidad Nacional de Rosario   (Argentina)

Author keywords

Beta lactoglobulin; Foaming properties; Glucose glycation; Heat treatment

Indexed keywords

BETA-LACTOGLOBULIN; DIFFERENT TREATMENTS; DISPROPORTIONATIONS; FLUORESCENCE QUENCHING; FOAMING PROPERTIES; GLUCOSE-GLYCATION; PROTEIN CONFORMATION; SPECTROSCOPIC MEASUREMENTS;

ELECTROPHORESIS; GLUCOSE; GLYCOSYLATION; HEAT TREATMENT; MONOMERS; PROTEINS; STABILITY;

DIMERS;

EID: 84884776236     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.013     Document Type: Article

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