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Microwave-assisted extraction enhances wet-heating Maillard glycation of lupin protein with galacto-oligosaccharides:

Naeem Ullah1, Gafar Bamigbade1, Maduni Jayahansi Paththuwe Arachchi1

  • 1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, the United Arab Emirates.

Food Chemistry: X
|October 6, 2026
PubMed

Keywords:
Air–water interfaceCovalent protein–carbohydrate conjugateFecal fermentationFree amino group consumptionLegume protein isolateShort-chain fatty acids

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