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

Food Browning and Its Prevention:  An Overview

Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations

Nutrition, Amino Acids, Nutraceutical Ingredient +16

New Aspects of the Maillard Reaction in Foods and in the Human Body

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 732 citations

Nutrition, Food Analysis, New Aspects +22

Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins

J.N. deWit, G. Klarenbeek · Journal of Dairy Science · 1984 · 376 citations · Full text

Modifications Occur at Different Structural Levels During the Heat Denaturation of β‐Lactoglobulin

Stefania Iametti, Beatrice De Gregori, Giuseppe Vecchio et al. · European Journal of Biochemistry · 1996 · 252 citations · Full text

Applications of the Maillard reaction in the food industry

Jennifer M. Ames · Food Chemistry · 1998 · 201 citations

Food Chemistry, Nutrition, Food Innovation +9