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221 related items for PubMed ID: 14995136

  • 1. 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 10; 52(5):1293-9. PubMed ID: 14995136
    [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 10; 70(3):598-605. PubMed ID: 16556974
    [Abstract] [Full Text] [Related]

  • 3. Maillard glycation of beta-lactoglobulin induces conformation changes.
    Chevalier F, Chobert JM, Dalgalarrondo M, Choiset Y, Haertlé T.
    Nahrung; 2002 Apr 10; 46(2):58-63. PubMed ID: 12017991
    [Abstract] [Full Text] [Related]

  • 4. Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity.
    Sun Y, Hayakawa S, Jiang H, Ogawa M, Izumori K.
    Biosci Biotechnol Biochem; 2006 Dec 10; 70(12):2859-67. PubMed ID: 17151480
    [Abstract] [Full Text] [Related]

  • 5. Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.
    Huang X, Tu Z, Wang H, Zhang Q, Shi Y, Xiao H.
    J Agric Food Chem; 2013 Mar 06; 61(9):2253-62. PubMed ID: 23394680
    [Abstract] [Full Text] [Related]

  • 6. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
    Kim JS, Lee YS.
    Amino Acids; 2009 Mar 06; 36(3):465-74. PubMed ID: 18496645
    [Abstract] [Full Text] [Related]

  • 7. Glycation mediated lens crystallin aggregation and cross-linking by various sugars and sugar phosphates in vitro.
    Swamy MS, Tsai C, Abraham A, Abraham EC.
    Exp Eye Res; 1993 Feb 06; 56(2):177-85. PubMed ID: 8462651
    [Abstract] [Full Text] [Related]

  • 8. Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity.
    Heilmann M, Wellner A, Gadermaier G, Ilchmann A, Briza P, Krause M, Nagai R, Burgdorf S, Scheurer S, Vieths S, Henle T, Toda M.
    J Biol Chem; 2014 Mar 14; 289(11):7919-28. PubMed ID: 24505139
    [Abstract] [Full Text] [Related]

  • 9. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells.
    Jing H, Kitts DD.
    J Agric Food Chem; 2004 Jun 02; 52(11):3577-82. PubMed ID: 15161233
    [Abstract] [Full Text] [Related]

  • 10. Multi-functional biopolymer prepared by covalent attachment of galactomannan to egg-white proteins through naturally occurring Maillard reaction.
    Nakamura S, Kato A.
    Nahrung; 2000 Jun 02; 44(3):201-6. PubMed ID: 10907243
    [Abstract] [Full Text] [Related]

  • 11. Modification of ovalbumin with fructooligosaccharides: consequences for network morphology and mechanical deformation responses.
    Munialo CD, Ortega RG, van der Linden E, de Jongh HH.
    Langmuir; 2014 Nov 25; 30(46):14062-72. PubMed ID: 25360639
    [Abstract] [Full Text] [Related]

  • 12. Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking.
    Hannß M, Hubbe N, Henle T.
    J Agric Food Chem; 2018 Oct 31; 66(43):11477-11485. PubMed ID: 30295020
    [Abstract] [Full Text] [Related]

  • 13. Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose.
    Fu X, Liu Q, Tang C, Luo J, Wu X, Lu L, Cai Z.
    Ultrason Sonochem; 2019 Nov 31; 58():104644. PubMed ID: 31450374
    [Abstract] [Full Text] [Related]

  • 14. Comparison between modifications of lens proteins resulted from glycation with methylglyoxal, glyoxal, ascorbic acid, and fructose.
    Argirova M, Breipohl W.
    J Biochem Mol Toxicol; 2002 Nov 31; 16(3):140-5. PubMed ID: 12112714
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of the site specific protein glycation and antioxidant capacity of rare sugar-protein/peptide conjugates.
    Sun Y, Hayakawa S, Ogawa M, Izumori K.
    J Agric Food Chem; 2005 Dec 28; 53(26):10205-12. PubMed ID: 16366716
    [Abstract] [Full Text] [Related]

  • 16. Impact of Maillard type glycation on properties of beta-lactoglobulin.
    Chobert JM, Gaudin JC, Dalgalarrondo M, Haertlé T.
    Biotechnol Adv; 2006 Dec 28; 24(6):629-32. PubMed ID: 16904283
    [Abstract] [Full Text] [Related]

  • 17. The effect of fructose on collagen glycation.
    Oimomi M, Sakai M, Ohara T, Igaki N, Nakamichi T, Nishimoto S, Hata F, Baba S.
    Kobe J Med Sci; 1989 Aug 28; 35(4):195-200. PubMed ID: 2517637
    [Abstract] [Full Text] [Related]

  • 18. Stepwise modification of lysine residues of glucose oxidase with citraconic anhydride.
    Mossavarali S, Hosseinkhani S, Ranjbar B, Miroliaei M.
    Int J Biol Macromol; 2006 Nov 15; 39(4-5):192-6. PubMed ID: 16682074
    [Abstract] [Full Text] [Related]

  • 19. Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems.
    Zeng Y, Zhang X, Guan Y, Sun Y.
    J Food Sci; 2011 Apr 15; 76(3):C398-403. PubMed ID: 21535806
    [Abstract] [Full Text] [Related]

  • 20. Carnosine inhibits modifications and decreased molecular chaperone activity of lens alpha-crystallin induced by ribose and fructose 6-phosphate.
    Yan H, Harding JJ.
    Mol Vis; 2006 Mar 27; 12():205-14. PubMed ID: 16604053
    [Abstract] [Full Text] [Related]

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