Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing-Reference-Cited by-同舟云学术

Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing

Published:2019-09-03 Issue:38 Volume:67 Page:10734-10743
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yaya¹,Wang Junping¹,Wang Shujun¹^ORCID,Guo Jun¹,Wang Shuo¹²

Affiliation:

1. College of Food Science and Engineering, Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety, No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, P. R. China

2. Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, P. R. China

Funder

National Natural Science Foundation of China

Hebei Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04337

Reference52 articles.

1. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

2. 3-Deoxyglucosone: A Potential Glycating Agent Accountable for Structural Alteration in H3 Histone Protein through Generation of Different AGEs

3. Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

4. Methylglyoxal Content in Drinking Coffee as a Cytotoxic Factor

5. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation

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