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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