The glycation of silk sericin to enhance its application to functional foods
Author:
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Agriculture Research System of China
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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3. Maillard induced glycation behaviour of individual milk proteins;Cardoso;Food Chemistry,2018
4. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties;Chen;Food Hydrocolloids,2018
5. Antioxidant potential of silk protein sericin against hydrogen peroxide-induced oxidative stress in skin fibroblasts;Dash;BMB Reports,2008
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