Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system-Reference-Cited by-同舟云学术

Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

Published:2018-06 Issue: Volume:79 Page:228-234
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pirestani Safoura,Nasirpour Ali,Keramat Javad,Desobry Stephane,Jasniewski Jordane

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

2. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: A differential scanning calorimetric study;Boye;Food Research International,2000

3. Glycoforms of β -lactoglobulin with improved thermostability and preserved structural packing;Broersen;Journal of Agriculture and Food Chemistry,2004

4. FT-IR study for hydroxyapatite/collagen nanocomposite cross-linked by glutaraldehyde;Chang;Biomaterials,2002

5. Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction;Choi;Food Chemistry,2005

Cited by 117 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. Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication;Food Chemistry;2024-06

2. Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin;Food Hydrocolloids;2024-05

3. Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates;Food Chemistry;2024-05

4. Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability;Food Hydrocolloids;2024-03

5. Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent;Progress in Organic Coatings;2024-03