The effect of maillard conjugation of deamidated wheat proteins with low molecular weight carbohydrates on the secondary structure of the protein

Tziak Ze Wong; Li Day; Donald McNaughton; Mary-Ann Augustin

The effect of maillard conjugation of deamidated wheat proteins with low molecular weight carbohydrates on the secondary structure of the protein

Tziak Ze Wong, Li Day, Donald McNaughton, Mary-Ann Augustin

School of Chemistry

Research output: Contribution to journal › Article › Research › peer-review

Original language	English
Pages (from-to)	1 - 12
Number of pages	12
Journal	Food Biophysics
Volume	4
Publication status	Published - 2009

Cite this

@article{f77c1d2f19b344b58d00ad68ab81d4d9,

title = "The effect of maillard conjugation of deamidated wheat proteins with low molecular weight carbohydrates on the secondary structure of the protein",

author = "Wong, {Tziak Ze} and Li Day and Donald McNaughton and Mary-Ann Augustin",

year = "2009",

language = "English",

volume = "4",

pages = "1 -- 12",

journal = "Food Biophysics",

issn = "1557-1858",

publisher = "Springer",

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TY - JOUR

T1 - The effect of maillard conjugation of deamidated wheat proteins with low molecular weight carbohydrates on the secondary structure of the protein

AU - Wong, Tziak Ze

AU - Day, Li

AU - McNaughton, Donald

AU - Augustin, Mary-Ann

PY - 2009

Y1 - 2009

UR - http://www.springerlink.com/content/81407578l4707751/fulltext.pdf

M3 - Article

SN - 1557-1858

VL - 4

SP - 1

EP - 12

JO - Food Biophysics

JF - Food Biophysics

ER -

The effect of maillard conjugation of deamidated wheat proteins with low molecular weight carbohydrates on the secondary structure of the protein

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