Factors affecting Maillard induced gelation of protein-sugar systems
Gelation due to the Maillard reaction took place when solutions containing a low level of bovine serum albumin were heated in the presence of carbonyl compounds. The Maillard reaction caused a change in colour, a decrease in the pH and induced gelation. These changes were dependent on the type and c...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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1996
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| Online Access: | https://eprints.nottingham.ac.uk/11601/ |