Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408690590957250
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1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations
2. Progress of Browning Reactions during Storage of Liquid Infant Milks
3. Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction
4. The Maillard Reaction
5. Whey Protein- and Egg White Protein-Glucose 6-Phosphate Conjugates with Calcium Phosphate-solubilizing Properties
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