Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

(2018) Wei Jiang et al.   FOOD CHEMISTRY

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

(2017) Ola Abdelhedi et al.   FOOD CHEMISTRY

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction

(2016) Shiqing Song et al.   FOOD CHEMISTRY

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing

(2016) Hang Yu et al.   Innovative Food Science & Emerging Technologies

Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction

(2015) Marija Perusko et al.   FOOD CHEMISTRY

Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures

(2015) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides

(2015) Shekhar U. Kadam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine–xylose model system

(2015) Olivia X.H. Ong et al.   ULTRASONICS SONOCHEMISTRY

Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

(2014) Marta Corzo-Martínez et al.   FOOD CHEMISTRY

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates

(2013) Bo Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment

(2013) Hao Li et al.   FOOD CHEMISTRY

Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

(2012) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose

(2012) Yu Wang et al.   PROCESS BIOCHEMISTRY

Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

(2011) Sang Eon Lee et al.   FOOD CHEMISTRY

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(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

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY