Preparation, Properties and Application of Glycated Casein in Food Maillard Reaction
Download as PDF
Natural casein is recognized as a green and safe product in the world. It is a material with good nutritional value. It is mainly used to transport hydrophobic nutrients, so as to improve the internal solubility and emulsification stability, and enhance the probability of bioutilization. This content has shown a very wide range of application prospects in the current market development. On the basis of understanding the content of glycosylated casein preparation, this paper analyzed the specific results in depth according to the experimental method.
Food maillard reaction, Glycosylation, Casein, Preparation, Performance