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

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

256

Citations

25

References

2001

Year

François Chevalier, Jean‐Marc Chobert, Yves Popineau, Marie Georgette Nicolas, Thomas Haertlé

International Dairy Journal

Protein GlycosylationFunctional PropertiesEngineeringBiochemistryNatural SciencesGlycobiologyBiotechnologyPolysaccharideMaillard ReactionCarbohydrate-protein InteractionBiomolecular EngineeringGlycosylation

References

	Year	Citations

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