Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose-Reference-Cited by-同舟云学术

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Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose

Published:2016-12-28 Issue:5 Volume:41 Page:e13177
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bi Weiwei¹²,Ge Wei¹³,Li Xiaodong¹³⁴,Du Lingling¹³,Zhao Guixing²,Wang Haixia¹³,Qu Xiuwei¹³

Affiliation:

1. Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China

2. Soybean Institute, Heilongjiang Academy of Agricultural Sciences; Nangang Zone, Harbin 150030 China

3. College of Food Science; Northeast Agricultural University; Harbin 150030 China

4. Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University; Harbin 150030 China

Funder

Heilongjiang Province Education Department General Project

Harbin Municipal Science and Technology Innovation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13177/fullpdf

Reference44 articles.

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

2. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

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

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

5. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

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1. Recent advances, challenges and functional applications of protein glycosylation modification in food industry;International Journal of Food Science & Technology;2024-05-13

2. Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins;Food Research International;2024-01

3. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction;International Journal of Biological Macromolecules;2024-01

4. The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein;Journal of Agriculture and Food Research;2023-12

5. Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin;Gels;2023-02-01

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