title: Chemical modifications of peptides and their impact on food properties.
authors: Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
authors: Fien
authors: F
authors: Van Lancker
authors: An
authors: A
authors: Adams
authors: Norbert
authors: N
authors: De Kimpe
mesh_terms: D002241:Carbohydrates / Q000737:chemistry; D003116:Color; D005502:Food; D005503:Food Additives / Q000737:chemistry; D006037:Glyoxal / Q000737:chemistry; D006868:Hydrolysis; D008055:Lipids / Q000737:chemistry; D015416:Maillard Reaction; D010455:Peptides / Q000737:chemistry*; D011765:Pyruvaldehyde / Q000737:chemistry; D013649:Taste
chemical_list: D002241:Carbohydrates; D005503:Food Additives; D008055:Lipids; D010455:Peptides; D006037:Glyoxal; D011765:Pyruvaldehyde