Publications by authors named "Colin A Ray"

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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
Marianne N Lund, Colin A Ray

June 2017

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Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula.
Pernille Lund, Mie Rostved Bechshøft, Colin A Ray, Marianne N Lund

J Agric Food Chem· January 2022

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Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering.
Pernille Lund, Søren Bang Nielsen, Christian Fiil Nielsen, Colin A Ray, Marianne N Lund

Food Chem· June 2021

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Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· March 2020

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Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· November 2019

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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C.
Wei Zhang, Mahesha M Poojary, Karsten Olsen, Colin A Ray, Marianne N Lund

J Agric Food Chem· June 2019

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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
Therese Jansson, Valentin Rauh, Bente P Danielsen, Mahesha M Poojary, Sandra S Waehrens, Colin A Ray

J Agric Food Chem· December 2017

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