Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin

Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating

(2014) Hirofumi Enomoto et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone

(2010) Michael Hellwig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological Properties of Liquid Egg Products (LEPS)

(2010) Mehmet Resat Atılgan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate

(2010) Can-Peng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein

(2008) Benjamin T. Wong et al.   Food Biophysics