Factors affecting Maillard induced gelation of protein-sugar systems

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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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Bibliographic Details
Main Author:	Azhar, Mat Easa
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	1996
Subjects:	gelation Maillard reaction carbonyl compounds colloids
Online Access:	https://eprints.nottingham.ac.uk/11601/

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