d="p0005">The Maillard reaction affects milk proteins by introducing a number of chemical modifications.
dd><dt class="label">•dt><dd>d="p0010">Dozens of early, intermediate and advanced glycation end-products have been characterized.
dd><dt class="label">•dt><dd>d="p0015">Proteomics has been recently used to assign modification protein targets and modified residues.
dd><dt class="label">•dt><dd>d="p0020">Gel-based and shotgun milk proteomic applications are here reviewed according to a Maillard-oriented perspective.
dd>dl>