Model Studies on Chemical and Textural Modifications in Gelatin Films by Reaction with Glyoxal and Glycolaldehyde-Reference-Cited by-同舟云学术

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Model Studies on Chemical and Textural Modifications in Gelatin Films by Reaction with Glyoxal and Glycolaldehyde

Published:2010-02-25 Issue:6 Volume:58 Page:3580-3585
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Spanneberg Robert¹,Osswald Franziska¹,Kolesov Igor²,Anton Werner²,Radusch Hans-Joachim²,Glomb Marcus A.¹

Affiliation:

1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany

2. Center of Engineering Sciences, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 1, 06120 Halle/Saale, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9039827

Reference27 articles.

1. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

2. Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

3. Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction

4. CML: a brief history

5. Cross-linking of proteins by maillard processes: characterization and detection of lysine–arginine cross-links derived from glyoxal and methylglyoxal

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