Monash University

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Reason: Under embargo until June 2021. After this date a copy can be supplied under Section 51(2) of the Australian Copyright Act 1968 by submitting a document delivery request through your library

The Maillard Reaction in Infant Formula during Processing and Storage

posted on 2020-08-04, 00:21 authored by JONATHAN YIK WAI CHEW
Infant formula is highly susceptible to the Maillard reaction, especially during manufacturing and storage. The Maillard reaction in infant formula involves an amino acid (lysine) reacting with a reducing sugar (lactose) to form the Amadori product (lactulosyl-lysine) leading to the blockage of lysine which consequently reduces the protein nutritional quality of infant formula. This thesis investigates the development of the Maillard reaction in infant formula throughout the manufacturing process and storage with the purpose of developing suitable mitigation measures against the Maillard reaction.


Campus location


Principal supervisor

Meng Wai Woo

Additional supervisor 1

Cordelia Selomulya

Year of Award


Department, School or Centre

Chemical & Biological Engineering

Additional Institution or Organisation

Chemical Engineering


Doctor of Philosophy

Degree Type



Faculty of Engineering