The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
Wen-Qiong Wang, Haibo Sheng, Ji-yang Zhou, Peipei Yuan, Xiaofeng Zhang, Maolin Lu, Ruixia Gu
Topics & Concepts
Maillard reactionChemistryWhey proteinTryptophanRandom coilXyloseAmideMonosaccharideChromatographyBeta-lactoglobulinOrganic chemistryProtein secondary structureAmino acidBiochemistryFermentationProteins in Food SystemsAdvanced Glycation End Products researchProtein Interaction Studies and Fluorescence Analysis