232 related articles for article (PubMed ID: 16621753)
1. Creating proteins with novel functionality via the Maillard reaction: a review.
Oliver CM; Melton LD; Stanley RA
Crit Rev Food Sci Nutr; 2006; 46(4):337-50. PubMed ID: 16621753
[TBL] [Abstract][Full Text] [Related]
2. Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review.
de Oliveira FC; Coimbra JS; de Oliveira EB; Zuñiga AD; Rojas EE
Crit Rev Food Sci Nutr; 2016 May; 56(7):1108-25. PubMed ID: 24824044
[TBL] [Abstract][Full Text] [Related]
3. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
Kan X; Chen G; Zhou W; Zeng X
Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
[TBL] [Abstract][Full Text] [Related]
4. Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review.
Ke C; Li L
Carbohydr Polym; 2023 Feb; 302():120430. PubMed ID: 36604091
[TBL] [Abstract][Full Text] [Related]
5. Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking.
Hannß M; Hubbe N; Henle T
J Agric Food Chem; 2018 Oct; 66(43):11477-11485. PubMed ID: 30295020
[TBL] [Abstract][Full Text] [Related]
6. Preparation and potential applications of casein-polysaccharide conjugates: a review.
Abd El-Salam MH; El-Shibiny S
J Sci Food Agric; 2020 Mar; 100(5):1852-1859. PubMed ID: 31803936
[TBL] [Abstract][Full Text] [Related]
7. Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein.
Han L; Zhou S; Zhang X; Lu K; Qi B; Li Y
J Food Sci; 2022 Jan; 87(1):165-177. PubMed ID: 34940976
[TBL] [Abstract][Full Text] [Related]
8. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
Wang L; Wu M; Liu HM
Carbohydr Polym; 2017 May; 163():181-190. PubMed ID: 28267495
[TBL] [Abstract][Full Text] [Related]
9. Influence of processing on functionality of milk and dairy proteins.
Augustin MA; Udabage P
Adv Food Nutr Res; 2007; 53():1-38. PubMed ID: 17900495
[TBL] [Abstract][Full Text] [Related]
10. Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides.
Arihara K; Zhou L; Ohata M
Adv Food Nutr Res; 2017; 81():161-185. PubMed ID: 28317604
[TBL] [Abstract][Full Text] [Related]
11. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review.
Nooshkam M; Varidi M; Verma DK
Food Res Int; 2020 May; 131():109003. PubMed ID: 32247496
[TBL] [Abstract][Full Text] [Related]
12. Protein cross-linking in food.
Gerrard JA; Meade SJ; Miller AG; Brown PK; Yasir SB; Sutton KH; Newberry MP
Ann N Y Acad Sci; 2005 Jun; 1043():97-103. PubMed ID: 16037227
[TBL] [Abstract][Full Text] [Related]
13. Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties.
Li K; Wang J; Zhao P; Julian McClements D; Liu X; Liu F
Food Chem; 2024 May; 441():138292. PubMed ID: 38183717
[TBL] [Abstract][Full Text] [Related]
14. Modification of functional properties of egg-white proteins.
Campbell L; Raikos V; Euston SR
Nahrung; 2003 Dec; 47(6):369-76. PubMed ID: 14727762
[TBL] [Abstract][Full Text] [Related]
15. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.
Liu F; McClements DJ; Ma C; Liu X
Annu Rev Food Sci Technol; 2023 Mar; 14():35-61. PubMed ID: 36972160
[TBL] [Abstract][Full Text] [Related]
16. Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends.
Naik RR; Ye Q; Wang Y; Selomulya C
Food Res Int; 2024 Jan; 175():113759. PubMed ID: 38129055
[TBL] [Abstract][Full Text] [Related]
17. Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems.
Zhou P; Guo M; Liu D; Liu X; Labuza TP
J Food Sci; 2013 Mar; 78(3):C437-44. PubMed ID: 23425193
[TBL] [Abstract][Full Text] [Related]
18. Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition.
Gerrard JA; Lasse M; Cottam J; Healy JP; Fayle SE; Rasiah I; Brown PK; BinYasir SM; Sutton KH; Larsen NG
Br J Nutr; 2012 Aug; 108 Suppl 2():S288-97. PubMed ID: 23107540
[TBL] [Abstract][Full Text] [Related]
19. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
Chen L; Chen J; Wu K; Yu L
J Agric Food Chem; 2016 Jul; 64(27):5531-8. PubMed ID: 27329355
[TBL] [Abstract][Full Text] [Related]
20. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products.
Naik RR; Wang Y; Selomulya C
Crit Rev Food Sci Nutr; 2022; 62(25):7036-7061. PubMed ID: 33849344
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]