2011•European Food Research and TechnologyRequires access

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

Zheng Li, Yongkang Luo, Ligeng Feng

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Key concepts: Antigenicity, Maillard reaction, Maltose, Chemistry, Lactalbumin, Whey protein isolate, Whey protein, Food science

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Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose — Research Paper | ScholarLens