Proteolysis of milk proteins lactosylated in model systems
Author:
Publisher
Wiley
Subject
Food Science,Biotechnology
Reference41 articles.
1. Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation
2. Maillard Reaction Induced Lactose Attachment to Bovine β-Lactoglobulin: Electrospray Ionization and Matrix-Assisted Laser Desorption/Ionization Examination
3. Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
4. Heat-induced and other chemical changes in commercial UHT milks
5. The Maillard reaction during the ripening of Manchego cheese
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