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Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered

Pernille Lund1, Mie Rostved Bechshøft2, Colin A Ray2

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Journal of Agricultural and Food Chemistry
|December 30, 2021
PubMed

Keywords:
AGEsCMLHMFLALLC−MS/MSfurosineprotein crosslinksα-dicarbonyls

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