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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 38623432)

  • 1. Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates.
    Yuan M; Cao Y; Zheng H; Chen K; Lu Y; Wang J; Zhu L; Chen M; Cai Z; Shen Y
    Food Sci Biotechnol; 2024 Jun; 33(7):1603-1614. PubMed ID: 38623432
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Preparation of dextran-casein phosphopeptide conjugates, evaluation of its calcium binding capacity and digestion in vitro.
    Jiang L; Li S; Wang N; Zhao S; Chen Y; Chen Y
    Food Chem; 2021 Aug; 352():129332. PubMed ID: 33690075
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products.
    Zhang H; Nakamura S; Kitts DD
    Antioxidants (Basel); 2020 Jul; 9(8):. PubMed ID: 32707948
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical and biochemical properties of casein-sugar Maillard reaction products.
    Jing H; Kitts DD
    Food Chem Toxicol; 2002 Jul; 40(7):1007-15. PubMed ID: 12065223
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.
    Hong X; Meng J; Lu RR
    J Sci Food Agric; 2015 Jan; 95(1):66-71. PubMed ID: 24700168
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction.
    Li Z; Zheng Y; Sun Q; Wang J; Zheng B; Guo Z
    Ultrason Sonochem; 2021 Apr; 72():105458. PubMed ID: 33453682
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan.
    Yang S; Zhang G; Chu H; Du P; Li A; Liu L; Li C
    Food Res Int; 2023 Mar; 165():112510. PubMed ID: 36869514
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction.
    Ud Din J; Li H; Li Y; Liu X; Al-Dalali S
    Gels; 2024 Mar; 10(4):. PubMed ID: 38667656
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.
    Brands CM; van Boekel MA
    J Agric Food Chem; 2001 Oct; 49(10):4667-75. PubMed ID: 11600005
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction.
    Mellado-Carretero J; Kaade W; Ferrando M; Güell C; de Lamo-Castellví S
    J Food Sci; 2019 Oct; 84(10):2777-2784. PubMed ID: 31524956
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
    Wang Z; Han F; Sui X; Qi B; Yang Y; Zhang H; Wang R; Li Y; Jiang L
    J Sci Food Agric; 2016 Mar; 96(5):1532-40. PubMed ID: 25973991
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells.
    Jing H; Kitts DD
    Food Chem Toxicol; 2004 Nov; 42(11):1833-44. PubMed ID: 15350681
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.