A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A functional analysis of the effects of the molecular weight of dextran on ε-polylysine-dextran conjugate created through the maillard reaction

Published:2022-10 Issue: Volume:390 Page:133212
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Chengying,Ding Chuandi,Cheng Chen,Gong Yujie,Han Shuangxia,Xia Zhiyuan,Kang Dacheng

Funder

National Natural Science Foundation of China

National College Students Innovation and Entrepreneurship Training Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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

2. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages;Alirezalu;Meat Science,2021

3. The effect of storage-temperature on quality of citrus products aseptically packed into steel drums;Berk;Journal of Food Processing and Preservation,1986

4. Chapter 7 – Polymer properties and characterization;Brady,2017

5. Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant lard reaction products;Chang;Food Chemistry,2016

Cited by 4 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. Advancements in the preparation technology of small molecule artificial antigens and their specific antibodies: a comprehensive review;The Analyst;2024

2. In-situ grafting of dextran on oil body associated proteins at the oil–water interface through maillard glycosylation: Effect of dextran molecular weight;Food Hydrocolloids;2024-01

3. Applications of types of polysaccharides for the food industry;Advanced Biophysical Techniques for Polysaccharides Characterization;2024

4. Effects of conjugates of ε-polylysine-dextran created through Maillard reaction on quality and storage stability of the chicken gel;Food Research International;2023-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3