Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

(2020) Cristian Dima et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparative metabolite profiling and antioxidant potentials of seeds and sprouts of three Egyptian cultivars of Vicia faba L.

(2020) Reham Hassan Mekky et al.   FOOD RESEARCH INTERNATIONAL

Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

(2020) Junge Shang et al.   Arabian Journal of Chemistry

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

Preparation and characterization of casein-carrageenan conjugates and self-assembled microcapsules for encapsulation of red pigment from paprika

(2018) Jiahuan Qiu et al.   CARBOHYDRATE POLYMERS

Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

(2018) Yan Xu et al.   CARBOHYDRATE POLYMERS

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

(2018) Like Mao et al.   FOOD HYDROCOLLOIDS

Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds

(2018) Inês M. Valente et al.   FOOD RESEARCH INTERNATIONAL

Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

(2018) Yu Fu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

(2017) Furkan Turker Saricaoglu et al.   JOURNAL OF FOOD ENGINEERING

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction

(2016) Do-Yeong Kim et al.   FOOD CHEMISTRY

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

(2016) Cansu Ekin Gumus et al.   FOOD HYDROCOLLOIDS

New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

(2016) Yee-Ying Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

(2016) Jin Feng et al.   Journal of Functional Foods

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

(2015) Qian Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UHPLC-ESI-QTOF-MS-based metabolic profiling ofVicia fabaL. (Fabaceae) seeds as a key strategy for characterization in foodomics

(2014) Ibrahim M. Abu-Reidah et al.   ELECTROPHORESIS

Carrageenan and its applications in drug delivery

(2013) Liang Li et al.   CARBOHYDRATE POLYMERS

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

Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction

(2012) Yanxue Du et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characteristics and functional properties of buckwheat protein–sugar Schiff base complexes

(2012) Xiaona Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

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

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

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

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

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter