121 related articles for article (PubMed ID: 38655901)
1. Structural and functional properties of whey protein isolate-inulin conjugates prepared with ultrasound or wet heating method.
Qin YQ; Fan YG; Ren JN; Wang LY; Han NF; Fan G
J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38655901
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction.
Wang WD; Li C; Bin Z; Huang Q; You LJ; Chen C; Fu X; Liu RH
Int J Biol Macromol; 2020 May; 150():326-335. PubMed ID: 32057848
[TBL] [Abstract][Full Text] [Related]
3. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
Chen W; Lv R; Wang W; Ma X; Muhammad AI; Guo M; Ye X; Liu D
J Sci Food Agric; 2019 Aug; 99(10):4801-4807. PubMed ID: 30977143
[TBL] [Abstract][Full Text] [Related]
4. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties.
Jiang W; Wang Y; Ma C; Julian McClements D; Liu F; Liu X
Food Chem; 2022 Aug; 384():132511. PubMed ID: 35247772
[TBL] [Abstract][Full Text] [Related]
5. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction.
Dong X; Du S; Deng Q; Tang H; Yang C; Wei F; Chen H; Quek SY; Zhou A; Liu L
Int J Biol Macromol; 2020 Jun; 153():1157-1164. PubMed ID: 31760021
[TBL] [Abstract][Full Text] [Related]
6. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
[TBL] [Abstract][Full Text] [Related]
7. Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion.
Yu-Tong D; Chun C; Yue-Ming J; Bao Y; Xiong F
Int J Biol Macromol; 2022 Oct; 218():259-268. PubMed ID: 35850273
[TBL] [Abstract][Full Text] [Related]
8. Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates.
Xi C; Kang N; Zhao C; Song H; Liu Y; Zhang T
J Food Sci; 2020 Jun; 85(6):1707-1716. PubMed ID: 32449946
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
Li J; Yang J; Li J; Gantumur MA; Wei X; Oh KC; Jiang Z
Int J Biol Macromol; 2023 Jan; 226():1570-1578. PubMed ID: 36450303
[TBL] [Abstract][Full Text] [Related]
11. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
Chen W; Zhu J; Wang W; Liu D; Zhang Y; Li Y; Meng F; Zhang W; Liu D
Food Chem; 2023 Jan; 399():133727. PubMed ID: 36027815
[TBL] [Abstract][Full Text] [Related]
12. Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment.
Zhang G; Li Y; Song T; Bao M; Li Y; Li X
Colloids Surf B Biointerfaces; 2019 Sep; 181():688-695. PubMed ID: 31226644
[TBL] [Abstract][Full Text] [Related]
13. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate.
Guo X; Guo X; Meng H; Chen X; Zeng Q; Yu S
Int J Biol Macromol; 2019 Feb; 123():246-254. PubMed ID: 30419329
[TBL] [Abstract][Full Text] [Related]
14. Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning.
Kutzli I; Gibis M; Baier SK; Weiss J
J Agric Food Chem; 2018 Oct; 66(39):10283-10291. PubMed ID: 30207710
[TBL] [Abstract][Full Text] [Related]
15. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction.
Aziznia S; Askari G; Emamdjomeh Z; Salami M
Int J Biol Macromol; 2024 Jan; 254(Pt 1):127616. PubMed ID: 37918607
[TBL] [Abstract][Full Text] [Related]
16. Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate.
Han Y; Li L; Wei F; Zhang F; Pan Z; Wei Y; Wang L
Food Chem X; 2024 Mar; 21():101218. PubMed ID: 38384685
[TBL] [Abstract][Full Text] [Related]
17. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
Wang H; Yan Y; Feng X; Wu Z; Guo Y; Li H; Zhu Q
J Food Sci; 2020 Oct; 85(10):3323-3332. PubMed ID: 32895972
[TBL] [Abstract][Full Text] [Related]
18. Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates.
Zheng Z; Luo Y; Yao L; Lu J; Bu G
J Food Sci Technol; 2014 Dec; 51(12):3794-802. PubMed ID: 25477646
[TBL] [Abstract][Full Text] [Related]
19. Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates.
Qu W; Zhang X; Chen W; Wang Z; He R; Ma H
Ultrason Sonochem; 2018 Apr; 42():250-259. PubMed ID: 29429667
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]