Food properties of egg white protein modified by rare ketohexoses through Maillard reaction

International Journal of Food Science and Technology

Volumn 50, Issue 1, 2015, Pages 194-202

  O'Charoen, Siwaporn ^a   Hayakawa, Shigeru ^a   Ogawa, Masahiro ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Egg white protein; Food properties; Maillard reaction; Rare sugars

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION;

ANTI-OXIDANT ACTIVITIES; BREAKING STRESS; EGG WHITE PROTEINS; FOAMING CAPACITIES; FOOD PROPERTIES; FUNCTIONAL IMPROVEMENTS; MAILLARD REACTION; RARE SUGARS;

PROTEINS;

EID: 84921539361     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12607     Document Type: Article

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