Effect of the degree of glycation on the stability and aggregation of bovine serum albumin
Xuanting Liu, Jingbo Liu, Wenqi Zhang, Robin Pearce, Mei‐Ru Chen, Ting Zhang, Boqun Liu
Topics & Concepts
GlycationMaillard reactionChemistryXyloseBovine serum albuminSerum albuminBiochemistryAlbuminChromatographyReceptorFermentationAdvanced Glycation End Products researchProteins in Food SystemsBiochemical effects in animals