Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction-Reference-Cited by-同舟云学术

Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction

Published:2016-06 Issue: Volume:69 Page:358-364
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Jian Wenjie,He Jing,Sun Yuanming,Pang Jie

Funder

China Postdoctoral Science Foundation

Natural Science Foundation of Fujian Province

Natural Science Project of Xiamen Medical College

Project for Outstanding Young Scientific Researcher from Fujian Higher College, and National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Attenuation of non-enzymatic thermal glycation of bovine serum albumin (BSA) using beta-carotene;Bodiga;International Journal of Biological Macromolecules,2013

2. Kinetic modeling of reactions in heated monosaccharide-casein systems;Brands;Journal of Agricultural and Food Chemistry,2002

3. Conjugation of bovine serum albumin and glucose under combined high pressure and heat;Buckow;Journal of Agricultural and Food Chemistry,2011

4. Interfacial and foaming properties of bovine beta-lactoglobulin: galactose Maillard conjugates;Corzo-Martinez;Food Hydrocolloids,2012

5. Kinetics of the glycation of bovine serum albumin by mannose and fucose in vitro;Davis;Biochemical and Biophysical Research Communications,1989

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