Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

Thermal aggregation properties of whey protein glycated with various saccharides

(2012) Gang Liu et al.   FOOD HYDROCOLLOIDS

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Qian Wang et al.   INTERNATIONAL DAIRY JOURNAL

Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant potential of Maillard reaction products formed by irradiation of chitosan–glucose solution

(2010) M.S. Rao et al.   CARBOHYDRATE POLYMERS

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution

(2010) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

(2009) S.P. Chawla et al.   FOOD CHEMISTRY

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

(2009) Fenglin Gu et al.   FOOD CHEMISTRY

Studies on the impact of glycation on the denaturation of whey proteins

(2008) Bozena B. Mulsow et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

(2008) S. Drusch et al.   FOOD HYDROCOLLOIDS

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY