Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction-Reference-Cited by-同舟云学术

Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction

Published:2016-06-16 Issue:10 Volume:19 Page:2238-2250
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Lizhe¹²,Jiang Zhanmei¹³,Tian Bo¹,Bai Lina¹,Shi Xiaohan¹,Zhang Xiaona¹

Affiliation:

1. Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, China

2. Department Environmental and Agro-Biotechnologies, Centre de Rechereche Public-Gabriel Lippmann, Belvaux, Luxembourg

3. FOODAWA Food Technology Limited Company, Zhuhai, China

Funder

the National “Twelfth Five-Year” Plan for Science and Technology Support Program of China

the Open Research Fund for Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1121397

Reference47 articles.

1. Chemical changes in food by the maillard reaction

2. Maillard Browning of Common Amino Acids and Sugars

3. Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures

4. Kinetic study on the Maillard reaction. Consideration of sugar reactivity

5. Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

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