Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment-Reference-Cited by-同舟云学术

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Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

Published:2012-10 Issue:2 Volume:48 Page:866-872
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Funder

National Science Foundation of China

Doctoral Fund of Ministry of Education of China

Program for State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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

2. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction;Aoki;Food Research International,1999

3. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince;Benjakul;Food Chemistry,2005

4. Interactions involved in the gelation of bovine serum albumin;Boye;Journal of Agricultural and Food Chemistry,1996

5. Nonenzymatic browning in liquid model systems of high water activity — Kinetics of color changes due to Maillard reaction between different single sugars and glycine and comparison with caramelization browning;Buera;Journal of Food Science,1987

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