Determination of the Maillard Reaction Sites and Properties’ Effects of Lysozyme
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-04777-1_4
Reference87 articles.
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4. Aoki T, Kitahata K, Fukumoto T et al (1997) Improvement of functional properties of beta-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction. Food Res Inter 30(6):401–406
5. Arntfield SD, Murray ED (1981) The influence of processing parameters on food protein functionality. 1. Differential scanning calorimetry as an indicator of protein denaturation. Can Food Sci Tech J 14(4):289–294
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