Induced Electric Field Acceleration of Whey Protein-oligosaccharide Maillard Reaction: Structural and Functional Characteristics

Food Biophysics 2026 Open access

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Authors: Fei Yu, Xinyu You, Taigang Zhou, Hua Jiang, Hao Zhang, Xiaoning Zhang, Cunfang Wang

DOI: 10.1007/s11483-026-10161-5

Cited by: 0

References: 40

Fields of Study & Subjects

Proteins in Food Systems Advanced Glycation End Products research Enzyme Production and Characterization

References 40