Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mahmoud Alkhalaf"'
Autor:
Albena Lederer, Mariella Hannß, Thomas Henle, Raffaele Andrea Abbate, Eva Mitzenheim, Wendelin Böhm, Mahmoud Alkhalaf
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:2773-2782
The influence of covalent protein modifications resulting from the Maillard reaction (glycation) of casein and lactose on the noncovalent association behavior of the protein was studied. Nonenzymatic cross-linking with methylglyoxal (MGO) and glutara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5728398273e5f600a424d9f8e760be91
https://doi.org/10.1021/acs.jafc.9b06592
https://doi.org/10.1021/acs.jafc.9b06592
Autor:
Doris Jaros, Mahmoud Alkhalaf, Albena Lederer, Norbert Raak, Harald Rohm, Raffaele Andrea Abbate
Publikováno v:
Food Hydrocolloids. 101:105464
Casein, the major milk protein fraction, is responsible for structure formation in fermented dairy products, and enzymatic cross-linking of caseins represents a possibility to modify texture and physical product properties. In this research, casein c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::725b65fe6b31bbc6ac299ae1d7232896
https://doi.org/10.1016/j.foodhyd.2019.105464
https://doi.org/10.1016/j.foodhyd.2019.105464