Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
Jiaxin Zhang, Wen Tu, Yu Shen, Huabing Wang, Jia‐Yue Yang, Ming Ma, Chaoxin Man, Wei Zhang, Qianyu Zhao, Yujun Jiang
Topics & Concepts
LactoseMaillard reactionChemistryWhey proteinSterilization (economics)Food sciencePasteurizationChromatographyForeign exchangeForeign exchange marketMonetary economicsEconomicsProteins in Food SystemsAdvanced Glycation End Products researchMicroencapsulation and Drying Processes