Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
Yao Meng, Xiao Zhao, Yunqing Jiang, Qingfeng Ban, Xibo Wang
Topics & Concepts
Maillard reactionWhey protein isolateChemistryWhey proteinThermal stabilityCovalent bondConjugateMonosaccharideGlycosylationChromatographyOrganic chemistryBiochemistryMathematicsMathematical analysisAdvanced Glycation End Products researchProteins in Food SystemsDiet, Metabolism, and Disease