Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li, Yanxin Huang, Qianqian Ding, Danli Wang, Tinglan Yuan, Gongshuai Song, Hyunbin Seong, Jinyan Gong
Topics & Concepts
Maillard reactionHyaluronic acidChemistryCaseinConjugateBeta-lactoglobulinChromatographyBiochemistryWhey proteinBiologyGeneticsMathematical analysisMathematicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications