Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction-Reference-Cited by-同舟云学术

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Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction

Published:2024-04 Issue: Volume:58 Page:103654
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Fu Jing-jing,He Fan-yu,Zhu Xing-tong,Wang Zhen,Huang Yang-na,Yu Jin-xiu,Wu Zhi-ping,Chen Yue-wen^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient;Chailangka;Food Chemistry,2022

2. Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60;Chen;LWT-food science and technology,2021

3. Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication;Chen;Food Chemistry,2021

4. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

5. Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction;Cheng;International Journal of Food Science and Technology,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress;Food Bioscience;2024-08

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