Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests-Reference-Cited by-同舟云学术

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Published:2017-07-07 Issue:28 Volume:65 Page:5778-5788
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Di¹,Li Lin¹²³,Le Thao T.⁴,Larsen Lotte Bach⁴,Su Guoying¹,Liang Yi⁵,Li Bing¹²^ORCID

Affiliation:

1. College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China

3. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China

4. Department of Food Science, Aarhus University, Blichers Allé 20, Tjele 8830, Denmark

5. Guangdong Chongqing Font Biochemical Sci & Tech. Co., Maoming 525427, China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01951

Reference59 articles.

1. Formation of flavour compounds in the Maillard reaction

2. Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

3. Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

4. Bread crust melanoidins as potential prebiotic ingredients

5. Maillard Reaction Products Modulating the Growth of Human Tumor Cells in Vitro

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