240 related articles for article (PubMed ID: 30898596)
1. Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate.
Xu ZZ; Huang GQ; Xu TC; Liu LN; Xiao JX
Int J Biol Macromol; 2019 Jun; 131():601-607. PubMed ID: 30898596
[TBL] [Abstract][Full Text] [Related]
2. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.
Sun X; Cui Q; Li R; Hao L; Liu H; Wang X; Xu N; Zhao X
J Sci Food Agric; 2022 Aug; 102(11):4462-4472. PubMed ID: 35092622
[TBL] [Abstract][Full Text] [Related]
3. Antibacterial activities and preservative effect of chitosan oligosaccharide Maillard reaction products on Penaeus vannamei.
Sun T; Qin Y; Xu H; Xie J; Hu D; Xue B; Hua X
Int J Biol Macromol; 2017 Dec; 105(Pt 1):764-768. PubMed ID: 28732733
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide.
Ma X; Chi C; Pu Y; Miao S; Liu D
Food Chem; 2022 Sep; 387():132876. PubMed ID: 35395480
[TBL] [Abstract][Full Text] [Related]
6. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin.
Wang WD; Li C; Chen C; Fu X; Liu RH
Int J Biol Macromol; 2022 Jun; 209(Pt A):93-106. PubMed ID: 35364207
[TBL] [Abstract][Full Text] [Related]
7. Porphyran as a functional modifier of a soybean protein isolate through conjugation by the Maillard reaction.
Takano K; Hattori M; Yoshida T; Kanuma S; Takahashi K
J Agric Food Chem; 2007 Jul; 55(14):5796-802. PubMed ID: 17579422
[TBL] [Abstract][Full Text] [Related]
8. Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through maillard-type protein-polysaccharide conjugation.
Usui M; Tamura H; Nakamura K; Ogawa T; Muroshita M; Azakami H; Kanuma S; Kato A
Nahrung; 2004 Feb; 48(1):69-72. PubMed ID: 15053356
[TBL] [Abstract][Full Text] [Related]
9. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.
Ma X; Chen W; Yan T; Wang D; Hou F; Miao S; Liu D
Food Chem; 2020 Mar; 309():125501. PubMed ID: 31677451
[TBL] [Abstract][Full Text] [Related]
10. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
[TBL] [Abstract][Full Text] [Related]
11. Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate.
Wang X; Chen S; Cui Q; Li R; Wang X; Jiang L
J Oleo Sci; 2019 Mar; 68(3):281-290. PubMed ID: 30760674
[TBL] [Abstract][Full Text] [Related]
12. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
[TBL] [Abstract][Full Text] [Related]
13. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
Tao F; Jiang H; Chen W; Zhang Y; Pan J; Jiang J; Jia Z
J Sci Food Agric; 2018 Dec; 98(15):5683-5689. PubMed ID: 29736983
[TBL] [Abstract][Full Text] [Related]
14. Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.
Kosaraju SL; Weerakkody R; Augustin MA
J Agric Food Chem; 2010 Dec; 58(23):12449-55. PubMed ID: 21067178
[TBL] [Abstract][Full Text] [Related]
15. Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates.
Feng S; Zhang S; Jiang M; Liu F; Chen K; Zhang Y
Int J Biol Macromol; 2023 Apr; 233():123554. PubMed ID: 36740109
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose.
Zhang Q; Dou L; Sun T; Li X; Xue B; Xie J; Bian X; Shao Z; Gan J
J Sci Food Agric; 2023 Nov; 103(14):7040-7049. PubMed ID: 37318938
[TBL] [Abstract][Full Text] [Related]
17. Effect of oxidization and chitosan on the surface activity of soy protein isolate.
Wang W; Li J; Yan L; Huang G; Dong Z
Carbohydr Polym; 2016 Oct; 151():700-706. PubMed ID: 27474616
[TBL] [Abstract][Full Text] [Related]
18. Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels.
Liu F; Zhang S; Chen K; Zhang Y
Food Res Int; 2023 Jul; 169():112884. PubMed ID: 37254332
[TBL] [Abstract][Full Text] [Related]
19. Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillusreuteri.
Fu GM; Xu ZW; Luo C; Xu LY; Chen YR; Guo SL; Wu XD; Wan Y
J Biosci Bioeng; 2021 Oct; 132(4):343-350. PubMed ID: 34344604
[TBL] [Abstract][Full Text] [Related]
20. Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction.
Chu Z; Zhang Q; Li X; Xue B; Sun T; Xie J
Plant Foods Hum Nutr; 2023 Sep; 78(3):552-556. PubMed ID: 37594557
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]