Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02737.x/fullpdf
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3. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chemistry,2008
4. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage;Bosch;Food Chemistry,2007
5. Reactions of Monosaccharides during Heating of Sugar-Casein Systems: building of a Reaction Network Model;Brands;Journal of Agricultural and Food Chemistry,2001
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