Application of the Products from the Maillard Reaction of Polyglutamic Acid and Glucose to Prepare Colored and Bioactive Silk
Author:
Publisher
MDPI AG
Subject
Polymers and Plastics,General Chemistry
Link
http://www.mdpi.com/2073-4360/10/6/648/pdf
Reference23 articles.
1. Applications of the Maillard reaction in the food industry
2. Melanoidins produced by the Maillard reaction: Structure and biological activity
3. Melanoidins as major colourant in sugarcane molasses based distillery effluent and its degradation
4. Increase in dye pick‐up of wool caused by the Maillard reaction
5. New approaches for the reactive dyeing of the retanned carbohydrate crust leather
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2. Enhancing flame retardant and wrinkle-resistant performances of silk fabric with bio-based Maillard reaction products between glucose and poly(glutamic acid);Arabian Journal of Chemistry;2024-02
3. An eco-friendly and low-temperature dyeing for wool fibres using dihydroxyacetone induced Maillard reaction;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-01
4. Physicochemical Characterization of Chitosan/Poly-γ-Glutamic Acid Glass-like Materials;International Journal of Molecular Sciences;2023-08-06
5. Silk Sericin Protein Materials: Characteristics and Applications in Food-Sector Industries;International Journal of Molecular Sciences;2023-03-03
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