Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products
Author:
Affiliation:
1. College of Science Gansu Agricultural University Lanzhou China
2. Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Gansu Province
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16373
Reference44 articles.
1. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
2. Mutagenicity of Heated Sugar−Casein Systems: Effect of the Maillard Reaction
3. Effect of the Maillard reaction on properties of casein and casein films
4. Acid modification of proteins from soymilk residue (okara)
5. Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry
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