Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

Published:2014-07 Issue: Volume:38 Page:110-118
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Martinez-Alvarenga M.S.,Martinez-Rodriguez E.Y.,Garcia-Amezquita L.E.,Olivas G.I.,Zamudio-Flores P.B.,Acosta-Muniz C.H.,Sepulveda D.R.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Functional properties of glycated soy 11S glycinin;Achouri;Journal of Food Science,2005

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

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

4. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage;Bosch;Food Chemistry,2007

5. Glycoforms of β-lactoglobulin with improved thermostability and preserved structural packing;Broersen;Biotechnology and Bioengineering,2004

Cited by 180 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. Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels;Food Chemistry;2024-11

3. Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides;Food Hydrocolloids;2024-11

4. Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction;Foods;2024-09-06

5. Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions;Food Hydrocolloids;2024-09

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