Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry-Reference-Cited by-同舟云学术

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Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry

Published:2013-12 Issue:3 Volume:141 Page:3250-3259
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Xiaoqin,Tu Zongcai,Wang Hui,Zhang Qiuting,Hu Yueming,Zhang Lan,Niu Peipei,Shi Yan,Xiao Hui

Funder

National High Technology Research and Development Program of China

National Program on Key Basic Research Project

Key Project for Science and Technology Innovation of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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2. High mass-measurement accuracy and 100% sequence coverage of enzymatically digested bovine serum albumin from an ESI-FTICR mass spectrum;Bruce;Analytical Chemistry,1999

3. Effect of Fructose and glucose on glycation of beta-lactoglobulin in an intermediate-moisture food model system: analysis by liquid chromatography–mass spectrometry (LC–MS) and data-independent acquisition LC–MS (LC–MS(E));Chen;Journal of Agriculture and Food Chemistry,2012

4. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism;Chen;Food Hydrocolloids,2012

5. Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds;Delgado-Andrade;Food Chemistry,2010

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