κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation-Reference-Cited by-同舟云学术

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κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Published:2023-12 Issue: Volume:429 Page:136583
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Shenwan,Zheng Xiaoyan,Zheng Lili,Yang Yang,Xiao Dao,Zhang Haide,Ai Binling,Sheng Zhanwu

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions;Aguilar;Carbohydrate Polymers,2017

3. Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics;Anis;Food Chemistry,2020

4. Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition;Bárcenas;Food Chemistry,2007

5. Novel α-oxoamide advanced-glycation endproducts within the N6-carboxymethyl lysine and N6-carboxyethyl lysine reaction cascades;Baldensperger;Journal of Agricultural and Food Chemistry,2018

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2. High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes;Food Chemistry: X;2024-10

3. Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives;Food Hydrocolloids;2024-10

4. A One-Month Advanced Glycation End Products—Restricted Diet Improves CML, RAGE, Metabolic and Inflammatory Profile in Patients with End-Stage Renal Disease Undergoing Haemodialysis;International Journal of Molecular Sciences;2024-08-15

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