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Chemistry and Biochemistry of Milk Constituents
P. F. Fox
,
A. L. Kelly
School of Food and Nutritional Sciences
Research output
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Chemistry
Chemistry
100%
Lactose
100%
Lipid
100%
Biochemistry
100%
Enzymatic Hydrolysis
50%
Micelle
50%
Maillard Reaction
50%
Denaturation
50%
Hydrolysis
50%
Food Science
Lactose
100%
Casein Micelles
50%
Glycation
50%
Protein Oxidation
50%