Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, David Julian McClements, Xuebo Liu, Fuguo Liu, Fuguo Liu
Topics & Concepts
Maillard reactionChemistrySonicationFunctional foodGlycosylationPolysaccharideWhey proteinChromatographyFood scienceOrganic chemistryBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesEnzyme Production and Characterization