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This work studied the effects of sugar structure (size, position of carbonyl group, and charge state) on the thermostability of β-lactoglobulin (β-lg) when controlling the glycation extent of reducing sugars to the same level. Ribose, glucose, maltose, maltotriose, fructose and galacturonic acid were selected to react with β-lg at a w of 0.53 at 45°C for different periods to reach an average...
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