LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives-Reference-Cited by-同舟云学术

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LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives

Published:2018-12 Issue: Volume:268 Page:171-178
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yang,Tu Zong-cai^ORCID,Wang Hui^ORCID,Liu Guang-xian,Liao Zi-wei,Zhang Lu

Funder

National Natural Science Foundation of China

China Agriculture Research System

Excellent Youth Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Molecular basis for a link between complement and the vascular complications of diabetes;Acosta;Proceedings of the National Academy of Sciences,2000

2. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

3. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chemistry,2008

4. Counteracting effects of thiocyanate and sucrose on chymotrypsinogen secondary structure and aggregation during freezing, drying, and rehydration;Allison;Biophysical Journal,1996

5. The amadori product on protein: Structure and reactions;Baynes;Progress in Clinical and Biological Research,1989

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4. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application;Critical Reviews in Food Science and Nutrition;2023-02-20

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