Maillard induced aggregation of individual milk proteins and interactions involved

•α-Lactalbumin, β-lactoglobulin and β-casein reached different heat induced aggregation extent.•The presence of glucose led to similar Maillard induced aggregation extent for the three proteins.•Protein aggregation is reduced with increasing saccharide size during Maillard reaction.•Protein disulphide bridges formation is stimulated by the Maillard reaction.•Blocking of cysteines prior to Maillard reaction increases the formation of other crosslinks.