| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601935 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Characterised whey protein structural changes upon Maillard-induced glycosylation. ⺠The spectra of partially-glycosylated whey protein revealed a new peak at 983 cmâ1. ⺠Significant structural variations were observed at various Raman spectral regions. ⺠Structural modifications induced upon glycosylation imparted molecular rigidity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qian Wang, Lili He, Theodore P. Labuza, Baraem Ismail,