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Journal Abstract Search

363 related items for PubMed ID: 26830553

  • 1. Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides.
    Nooshkam M, Madadlou A.
    Food Chem; 2016 Jun 01; 200():1-9. PubMed ID: 26830553
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  • 3. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
    Kareb O, Champagne CP, Aïder M.
    J Dairy Sci; 2016 Apr 01; 99(4):2552-2570. PubMed ID: 26830750
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  • 4. 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 15; 99(10):4801-4807. PubMed ID: 30977143
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  • 8. 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 15; 153():1157-1164. PubMed ID: 31760021
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  • 9. In Vitro Infant Digestion of Whey Proteins Isolate-Lactose.
    Sabari S, Julmohammad N, Jahurul HAM, Matanjun P, Ab Wahab N.
    Foods; 2023 Feb 03; 12(3):. PubMed ID: 36766193
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  • 11. 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 Sep 03; 104(12):7281-7290. PubMed ID: 38655901
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  • 13. Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.
    Liu F, Teodorowicz M, Wichers HJ, van Boekel MA, Hettinga KA.
    J Agric Food Chem; 2016 Aug 24; 64(33):6477-86. PubMed ID: 27460534
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  • 14. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction.
    Chen W, Lv R, Muhammad AI, Guo M, Ding T, Ye X, Liu D.
    Ultrason Sonochem; 2019 Nov 24; 58():104678. PubMed ID: 31450348
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  • 15. Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system.
    Wang WQ, Bao YH, Chen Y.
    Food Chem; 2013 Aug 15; 139(1-4):355-61. PubMed ID: 23561117
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  • 18. The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing.
    Turan D, Gibis M, Gunes G, Baier SK, Weiss J.
    Food Funct; 2018 Apr 25; 9(4):2193-2200. PubMed ID: 29543295
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  • 19. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin.
    Liu G, Wang Q, Hu Z, Cai J, Qin X.
    J Agric Food Chem; 2019 May 08; 67(18):5212-5220. PubMed ID: 30995032
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  • 20. Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfate.
    Dai Q, Zhu X, Abbas S, Karangwa E, Zhang X, Xia S, Feng B, Jia C.
    J Agric Food Chem; 2015 Apr 29; 63(16):4179-89. PubMed ID: 25844903
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