Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating
Zhanmei Jiang, Haiying Yu, Wei Chen, Munkh‐Amgalan Gantumur, Akhunzada Bilawala, Juncai Hou, Huan Wang
Topics & Concepts
LactalbuminMicrowave heatingKineticsChemistryMicrowaveGlycosylationReaction rate constantBrowningActivation energyBiochemistryChromatographyAnalytical Chemistry (journal)Organic chemistryPhysicsQuantum mechanicsInfant Nutrition and HealthProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods