Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Authors
Keywords
Protein, Polysaccharide, Maillard conjugates, Source, Preparation, Functional properties
Journal
FOOD RESEARCH INTERNATIONAL
Volume 150, Issue -, Pages 110740
Publisher
Elsevier BV
Online
2021-10-12
DOI
10.1016/j.foodres.2021.110740
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
- (2021) Shuyi Li et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
- (2021) Zhen Wang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties
- (2021) Jiefen Cui et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
- (2021) Fatma Boukid et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Buckwheat proteins and peptides: Biological functions and food applications
- (2021) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
- (2021) Zhiyu Li et al. ULTRASONICS SONOCHEMISTRY
- Recent advances in dextran-based drug delivery systems: From fabrication strategies to applications
- (2021) Qiaobin Hu et al. CARBOHYDRATE POLYMERS
- Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
- (2021) Poya Seidi et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Casein and pectin: Structures, interactions, and applications
- (2020) Wusigale et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent advances of ultrasound-assisted Maillard reaction
- (2020) Hang Yu et al. ULTRASONICS SONOCHEMISTRY
- Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
- (2020) Majid Nooshkam et al. FOOD RESEARCH INTERNATIONAL
- Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
- (2020) Arima Diah Setiowati et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Structures, physico-chemical properties, production and (potential) applications of sucrose-derived α-D-glucans synthesized by glucansucrases
- (2020) Xiaodan Li et al. CARBOHYDRATE POLYMERS
- Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions
- (2020) Xuhui Kan et al. FOOD HYDROCOLLOIDS
- Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions
- (2020) Qurrotul A’yun et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
- (2020) Moting Li et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
- (2020) Majid Nooshkam et al. INTERNATIONAL DAIRY JOURNAL
- Insight into anti-oxidative carbohydrate polymers from medicinal plants: Structure-activity relationships, mechanism of actions and interactions with bovine serum albumin
- (2020) Debjani Ghosh et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
- (2020) Yun-Hui Cheng et al. JOURNAL OF CEREAL SCIENCE
- Lysozyme and its modified forms: A critical appraisal of selected properties and potential
- (2020) Grzegorz Leśnierowski et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein
- (2020) Farhad Alavi et al. FOOD HYDROCOLLOIDS
- Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions
- (2020) Chan Won Seo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of Maillard Reaction Extent on Acid Induced Gels of Whey Proteins and Dextrans
- (2019) Maria Julia Spotti et al. FOOD HYDROCOLLOIDS
- Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems
- (2019) Liqiang Zou et al. Current Opinion in Food Science
- Casein Nanomicelle as an emerging biomaterial – A comprehensive review
- (2019) Farah Rehan et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction
- (2019) Weijun Chen et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Recent progress in the utilization of pea protein as an emulsifier for food applications
- (2019) Travis G. Burger et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Gum-based nanocarriers for the protection and delivery of food bioactive compounds
- (2019) Afsaneh Taheri et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
- (2019) Fengchao Zha et al. FOOD CHEMISTRY
- Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
- (2019) Khwanjai Klinchongkon et al. FOOD HYDROCOLLOIDS
- Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating
- (2019) Xiangyong Meng et al. Food Science & Nutrition
- Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
- (2019) Ali Sedaghat Doost et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction
- (2019) Xuyan Dong et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
- (2019) Majid Nooshkam et al. FOOD HYDROCOLLOIDS
- Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
- (2019) Long Sheng et al. FOOD HYDROCOLLOIDS
- Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
- (2019) Ali Sedaghat Doost et al. FOOD RESEARCH INTERNATIONAL
- Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers
- (2019) Ines Kutzli et al. FOOD HYDROCOLLOIDS
- Casein-based hydrogels: A mini-review
- (2019) Luis Gustavo Lima Nascimento et al. FOOD CHEMISTRY
- Improving emulsion formation, stability and performance using mixed emulsifiers: A review
- (2018) David Julian McClements et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Functionality of ovalbumin during Chinese steamed bread-making processing
- (2018) Shangyuan Sang et al. FOOD CHEMISTRY
- Glycation of whey proteins: Technological and nutritional implications
- (2018) Mohamed H. Abd El-Salam et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Feasibility of using pulsed electric fields to modify biomacromolecules: A review
- (2018) Stephen Gitonga Giteru et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
- (2018) Zhong Han et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)–dextran conjugates in fibers produced by needleless electrospinning after annealing
- (2018) Deniz Turan et al. Food & Function
- Interfacial stabilization using complexes of plant proteins and polysaccharides
- (2018) Xiufeng Li et al. Current Opinion in Food Science
- Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
- (2018) Ines Kutzli et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
- (2018) Qing Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- A review of cereal grain proteomics and its potential for sorghum improvement
- (2018) M.T. Labuschagne JOURNAL OF CEREAL SCIENCE
- Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
- (2018) Lei Zhong et al. FOOD HYDROCOLLOIDS
- Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
- (2018) Yongquan Wang et al. FOOD HYDROCOLLOIDS
- What is new in lysozyme research and its application in food industry? A review
- (2018) Tiantian Wu et al. FOOD CHEMISTRY
- Biomedical applications of chitosan electrospun nanofibers as a green polymer – Review
- (2018) Katayoon Kalantari et al. CARBOHYDRATE POLYMERS
- Influence of treatment-induced modification of egg white proteins on foaming properties
- (2018) Negar Gharbi et al. FOOD HYDROCOLLOIDS
- Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
- (2017) K. Alba et al. FOOD HYDROCOLLOIDS
- Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
- (2017) Farzaneh Nasrollahzadeh et al. FOOD RESEARCH INTERNATIONAL
- Whole soybean protein extraction processes: A review
- (2017) K.E. Preece et al. Innovative Food Science & Emerging Technologies
- Controlled glycation of milk proteins and peptides: Functional properties
- (2017) James A. O'Mahony et al. INTERNATIONAL DAIRY JOURNAL
- Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
- (2017) Domagoj Gabrić et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Microwave processing techniques and their recent applications in the food industry
- (2017) Qiushan Guo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Beneficial effects of legumes in gut health
- (2017) Alfonso Clemente et al. Current Opinion in Food Science
- Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective
- (2016) Frederik Janssen et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
- (2016) U.S. Schmidt et al. FOOD HYDROCOLLOIDS
- Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyal
- (2016) I.B. Gashua et al. FOOD HYDROCOLLOIDS
- Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
- (2016) Sahar Tamnak et al. FOOD HYDROCOLLOIDS
- Food-grade particles for emulsion stabilization
- (2016) Iris Tavernier et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
- (2015) Chuan-He Tang CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
- (2015) U.S. Schmidt et al. FOOD HYDROCOLLOIDS
- Radiation crosslinking polymerization of poly (vinyl alcohol) and poly (ethylene glycol) with controlled drug release
- (2015) Mustafa Abu Ghalia et al. JOURNAL OF POLYMER RESEARCH
- Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
- (2014) Fabíola Cristina de Oliveira et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates
- (2014) Marta Corzo-Martínez et al. FOOD CHEMISTRY
- Soy proteins: A review on composition, aggregation and emulsification
- (2014) K. Nishinari et al. FOOD HYDROCOLLOIDS
- Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
- (2014) Miroljub B. Barac et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Emulsion stabilisation using polysaccharide–protein complexes
- (2013) M. Evans et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
- (2013) Feng Xue et al. FOOD RESEARCH INTERNATIONAL
- Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods1
- (2013) C. Holt et al. JOURNAL OF DAIRY SCIENCE
- Effect of ultrasound treatment on particle size and molecular weight of whey proteins
- (2013) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
- The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique
- (2012) Ai Mey Chuah et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Proteins in Oats; their Synthesis and Changes during Germination: A Review
- (2012) Christina Klose et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Functional properties of isolated porcine blood proteins modified by Maillard’s reaction
- (2012) Carlos Álvarez et al. FOOD HYDROCOLLOIDS
- Sesame protein isolate: Fractionation, secondary structure and functional properties
- (2012) Allaoua Achouri et al. FOOD RESEARCH INTERNATIONAL
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Chitosan based nanofibers, review
- (2012) Maher Z. Elsabee et al. Materials Science & Engineering C-Materials for Biological Applications
- Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field
- (2011) Wei-Wei Sun et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
- (2011) Asli Can Karaca et al. FOOD RESEARCH INTERNATIONAL
- Molecular characterization of goose- and chicken-type lysozymes in emu (Dromaius novaehollandiae): Evidence for extremely low lysozyme levels in emu egg white
- (2011) Kenji Maehashi et al. GENE
- Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential
- (2011) Ivo M. Rodrigues et al. JOURNAL OF FOOD ENGINEERING
- Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction
- (2010) Yong-Guang Guan et al. FOOD CHEMISTRY
- Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering
- (2009) S. Van Buggenhout et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
- (2009) L. Alvarez-Jubete et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review
- (2008) R. Vadivambal et al. Food and Bioprocess Technology
- Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods
- (2008) Marta Corzo-Martínez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions
- (2008) Dan Zhu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started