2013•Food StructureRequires access

Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions

Qian Liu, Baohua Kong, Jianchun Han, Changyan Sun, Peijun Li

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Key concepts: Maillard reaction, Whey protein isolate, Chemistry, Antioxidant, Conjugated system, Whey protein, Chromatography, ABTS

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Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions — Research Paper | ScholarLens