Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation
Author:
Affiliation:
1. Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf302883b
Reference38 articles.
1. Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability
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4. A Simple Method for Improving Protein Solubility and Long-Term Stability
5. Milk protein interfacial layers and the relationship to emulsion stability and rheology
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