Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin

Glass Transition and Food Technology: A Critical Appraisal

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Agriculture, Food Science, Materials Science +14

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

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Life Sciences, Biochemistry, Food Science +9

Induction of New Physicochemical and Functional Properties by the Glycosylation of Whey Proteins

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Life Sciences, Biochemistry, Food Science +16

Reducing sugars effect on available lysine loss of casein by moderate heat treatment

Gabriela Naranjo, Laura Malec, M. S. Vigo · Food Chemistry · 1998 · 105 citations

Agriculture, Biochemistry, Food Science +13

Lactosylation of milk proteins during the manufacture and storage of skim milk powders

Fanny Guyomarc’H, Françoise Warin, D. D. Muir et al. · International Dairy Journal · 2000 · 103 citations

Agriculture, Biochemistry, Food Science +14