
ReviewGlycation a promising method for food protein modification: Physicochemical properties and structure, a review
Keywords: سال; α-La; alpha-lactalbumin; ANS; 1-anilino-8-naphthalenesulfonate; AO; alginate oligosaccharide; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; aw; water activity; AGE; advanced glycation end product; ARP; Amadori rearrangement product;