139 related articles for article (PubMed ID: 38007016)
1. Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties.
Li L; Liu S; Sun N; Cui W; Cheng L; Ren K; Wang M; Tong X; Jiang L; Wang H
Int J Biol Macromol; 2024 Jan; 256(Pt 1):128344. PubMed ID: 38007016
[TBL] [Abstract][Full Text] [Related]
2. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
Li W; Zhao H; He Z; Zeng M; Qin F; Chen J
Colloids Surf B Biointerfaces; 2016 Feb; 138():70-7. PubMed ID: 26655794
[TBL] [Abstract][Full Text] [Related]
3. Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion.
Zhao X; Zheng H; Sun Y; Zhang M; Geng M; Li Y; Teng F
J Sci Food Agric; 2022 Aug; 102(11):4830-4842. PubMed ID: 35229290
[TBL] [Abstract][Full Text] [Related]
4. Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide.
Lopes-da-Silva JA; Monteiro SR
Food Chem; 2019 Oct; 294():216-223. PubMed ID: 31126456
[TBL] [Abstract][Full Text] [Related]
5. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
Song N; Tan C; Huang M; Liu P; Eric K; Zhang X; Xia S; Jia C
Food Chem; 2013 Jan; 136(1):144-51. PubMed ID: 23017405
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment.
Edwards JS; Hettiarachchy NS; Kumar TKS; Carbonero F; Martin EM; Benamara M
J Food Sci; 2020 Oct; 85(10):3543-3551. PubMed ID: 32869300
[TBL] [Abstract][Full Text] [Related]
7. Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics.
Ranamukhaarachchi SA; Peiris RH; Moresoli C
Food Chem; 2017 Feb; 217():469-475. PubMed ID: 27664660
[TBL] [Abstract][Full Text] [Related]
8. Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates.
Islam M; Huang Y; Islam S; Fan B; Tong L; Wang F
Molecules; 2022 Sep; 27(18):. PubMed ID: 36144842
[TBL] [Abstract][Full Text] [Related]
9. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates.
Mirzaee H; Ahmadi Gavlighi H; Nikoo M; Udenigwe CC; Khodaiyan F
Food Sci Nutr; 2023 Mar; 11(3):1257-1271. PubMed ID: 36911847
[TBL] [Abstract][Full Text] [Related]
10. Partial characterization of ultrafiltrated soy protein hydrolysates with antioxidant and free radical scavenging activities.
Jiménez-Ruiz EI; Calderón de la Barca AM; Sotelo-Mundo RR; Arteaga-Mackinney GE; Valenzuela-Melendez M; Peña-Ramos EA
J Food Sci; 2013 Aug; 78(8):C1152-8. PubMed ID: 23957400
[TBL] [Abstract][Full Text] [Related]
11. Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein.
Zhou X; Cui H; Zhang Q; Hayat K; Yu J; Hussain S; Tahir MU; Zhang X; Ho CT
Food Res Int; 2021 Feb; 140():109985. PubMed ID: 33648220
[TBL] [Abstract][Full Text] [Related]
12. Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship.
Fu Y; Liu J; Zhang W; Wæhrens SS; Tøstesen M; Hansen ET; Bredie WLP; Lametsch R
Food Chem; 2020 Feb; 306():125613. PubMed ID: 31610331
[TBL] [Abstract][Full Text] [Related]
13. Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates.
Liu B; Li N; Chen F; Zhang J; Sun X; Xu L; Fang F
Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):5153-5170. PubMed ID: 36287032
[TBL] [Abstract][Full Text] [Related]
14. The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates.
Guan H; Diao X; Jiang F; Han J; Kong B
Food Chem; 2018 Apr; 245():89-96. PubMed ID: 29287456
[TBL] [Abstract][Full Text] [Related]
15. Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates.
Zhang W; Huang L; Chen W; Wang J; Wang S
Ultrason Sonochem; 2021 May; 73():105546. PubMed ID: 33845246
[TBL] [Abstract][Full Text] [Related]
16. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems.
Scalone GLL; Lamichhane P; Cucu T; De Kimpe N; De Meulenaer B
Food Chem; 2019 Apr; 278():533-544. PubMed ID: 30583408
[TBL] [Abstract][Full Text] [Related]
17. Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested.
Walter J; Greenberg Y; Sriramarao P; Ismail BP
Food Chem; 2016 Dec; 213():742-752. PubMed ID: 27451243
[TBL] [Abstract][Full Text] [Related]
18. Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates.
Xiong GY; Chen X; Zhang XX; Miao Y; Zou Y; Wang DY; Xu WM
Poult Sci; 2020 Jul; 99(7):3733-3741. PubMed ID: 32616269
[TBL] [Abstract][Full Text] [Related]
19. The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins.
Oh NS; Lee HA; Lee JY; Joung JY; Lee KB; Kim Y; Lee KW; Kim SH
J Dairy Sci; 2013 Aug; 96(8):4899-911. PubMed ID: 23769366
[TBL] [Abstract][Full Text] [Related]
20. Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes.
Bing SJ; Chen XS; Zhong X; Li YQ; Sun GJ; Wang CY; Liang Y; Zhao XZ; Hua DL; Chen L; Mo HZ
Food Chem; 2024 Mar; 437(Pt 1):137805. PubMed ID: 37879156
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
