These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
144 related articles for article (PubMed ID: 25745213)
1. Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state. Tu ZC; Hu YM; Wang H; Huang XQ; Xia SQ; Niu PP J Food Sci Technol; 2015 Mar; 52(3):1453-61. PubMed ID: 25745213 [TBL] [Abstract][Full Text] [Related]
2. Antioxidant effects of Maillard reaction products obtained from ovalbumin and different D-aldohexoses. Sun Y; Hayakawa S; Chuamanochan M; Fujimoto M; Innun A; Izumori K Biosci Biotechnol Biochem; 2006 Mar; 70(3):598-605. PubMed ID: 16556974 [TBL] [Abstract][Full Text] [Related]
3. Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates. Sun J; Mu Y; Mohammed O; Dong S; Xu B Food Res Int; 2020 Nov; 137():109468. PubMed ID: 33233139 [TBL] [Abstract][Full Text] [Related]
4. Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides. Yan Y; Hang F; Wei T; Xie C; Niu D Front Nutr; 2022; 9():914416. PubMed ID: 35719160 [TBL] [Abstract][Full Text] [Related]
5. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids. Xu H; Zhang X; Karangwa E; Xia S J Sci Food Agric; 2017 Sep; 97(12):4210-4218. PubMed ID: 28244161 [TBL] [Abstract][Full Text] [Related]
6. Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry. Wang H; Tu ZC; Liu GX; Liu CM; Huang XQ; Xiao H Food Chem; 2013 Nov; 141(2):985-91. PubMed ID: 23790877 [TBL] [Abstract][Full Text] [Related]
7. Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer. Jung WK; Park PJ; Ahn CB; Je JY Food Chem; 2014 Feb; 145():173-8. PubMed ID: 24128464 [TBL] [Abstract][Full Text] [Related]
8. Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction. Nasrollahzadeh F; Varidi M; Koocheki A; Hadizadeh F Food Res Int; 2017 Oct; 100(Pt 2):289-297. PubMed ID: 28888453 [TBL] [Abstract][Full Text] [Related]
9. Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism. Liu X; Yang Q; Yang M; Du Z; Wei C; Zhang T; Liu B; Liu J Ultrason Sonochem; 2021 May; 73():105477. PubMed ID: 33652292 [TBL] [Abstract][Full Text] [Related]
10. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells. Zha F; Wei B; Chen S; Dong S; Zeng M; Liu Z Food Funct; 2015 Jun; 6(6):1919-27. PubMed ID: 25965854 [TBL] [Abstract][Full Text] [Related]
11. Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate. Ullah SF; Khan NM; Ali F; Ahmad S; Khan ZU; Rehman N; Jan AK; Muhammad N Food Sci Biotechnol; 2019 Oct; 28(5):1391-1399. PubMed ID: 31695937 [TBL] [Abstract][Full Text] [Related]
12. Examining of athermal effects in microwave-induced glucose/glycine reaction and degradation of polysaccharide from Porphyra yezoensis. Zhou C; Yu X; Ma H; Liu S; Qin X; Yagoub Ael-G; Owusu J Carbohydr Polym; 2013 Aug; 97(1):38-44. PubMed ID: 23769514 [TBL] [Abstract][Full Text] [Related]
13. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. Sun Y; Hayakawa S; Izumori K J Agric Food Chem; 2004 Mar; 52(5):1293-9. PubMed ID: 14995136 [TBL] [Abstract][Full Text] [Related]
14. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin. Tang S; Yu J; Lu L; Fu X; Cai Z Int J Biol Macromol; 2019 Jun; 131():293-300. PubMed ID: 30876897 [TBL] [Abstract][Full Text] [Related]
15. Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products. Hafsa J; Smach MA; Sobeh M; Majdoub H; Yasri A Molecules; 2019 Dec; 24(24):. PubMed ID: 31842485 [TBL] [Abstract][Full Text] [Related]
16. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. Chen XM; Kitts DD J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789 [TBL] [Abstract][Full Text] [Related]
17. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. Dong S; Wei B; Chen B; McClements DJ; Decker EA J Agric Food Chem; 2011 Dec; 59(24):13311-7. PubMed ID: 22097890 [TBL] [Abstract][Full Text] [Related]
18. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Chen XM; Kitts DD Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820 [TBL] [Abstract][Full Text] [Related]
19. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. Zilić S; Mogol BA; Akıllıoğlu G; Serpen A; Delić N; Gökmen V J Sci Food Agric; 2014 Jan; 94(1):45-51. PubMed ID: 23640730 [TBL] [Abstract][Full Text] [Related]
20. Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay. Liu GX; Tu ZC; Wang H; Hu Y; Yang WH Food Chem; 2023 Jan; 399():134013. PubMed ID: 36037695 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]