Intro; Preface; Acknowledgements; Contents; Abbreviations; List of Figures; List of Tables; List of 20 Common Amino Acids; 1 The Maillard Reaction; 1.1 Introduction; 1.2 The Maillard Reaction and Food Properties; 1.3 The Chemistry of the Maillard Reaction; 1.4 Conditions Affecting the Maillard Reaction; 1.5 The Analysis of MRPs; 1.5.1 ESI-MS and MALDI-TOF-MS; 1.5.2 MS Characterization of ARPs; 1.5.3 Protein Glycation and Glycation Site Analysis; 1.6 Summary; References; 2 Characterization of the Maillard Reaction in Amino Acid-Sugar Systems; 2.1 Introduction

3.6 Fragmentation of Peptide Moieties3.6.1 Fragmentation of [M-84+H]+; 3.6.2 MS3 of Glucosylated Di-peptides; 3.6.3 MS3 Spectra of [M-84+H]+ from Glucosylated Tri-Peptides; 3.7 Fragmentation of Lysine-Containing Tetra-Peptides; 3.8 Summary; References; 4 Determination of the Maillard Reaction Sites and Properties' Effects of Lysozyme; 4.1 Introduction; 4.2 Sample Preparation; 4.3 MS; 4.3.1 MALDI-TOF-MS; 4.3.2 MALDI-TOF/TOF-MS; 4.3.3 Nano-LC-QqTOF-MS; 4.4 Emulsifying Properties; 4.5 Differential Scanning Calorimetry (DSC); 4.6 Deconvolution of ESI-MS Spectra; 4.7 MS Analysis of Intact Lysozyme

4.8 Effects of Glucosylation on Lysozyme4.8.1 Effect on Emulsifying Properties; 4.8.2 Effect on Thermal Properties; 4.9 Characterization of Glycation of Lysozyme; 4.9.1 MALDI-TOF-MS; 4.9.2 MALDI-TOF/TOF-MS; 4.9.3 Nano-LC-MS/MS; 4.10 Summary; References