Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating

Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study

(2020) Emanuele Calabrò et al.   ELECTROMAGNETIC BIOLOGY AND MEDICINE

Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction

(2020) Xu Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten

(2020) Shuyu Xiang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

(2020) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system

(2020) Tong Li et al.   FOOD CHEMISTRY

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

(2020) Ruijie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure

(2019) Meng Zhao et al.   FOOD HYDROCOLLOIDS

Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways

(2018) Xinliu Zhang et al.   FOOD CHEMISTRY

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   FOOD HYDROCOLLOIDS

Dielectric loss mediated promotion of microwave heating in the Maillard reaction

(2018) Nana Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant proteins mitigate in vitro wheat starch digestibility

(2017) Nataly López-Barón 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

Interactions among macronutrients in wheat flour determine their enzymic susceptibility

(2016) Rewati R. Bhattarai et al.   FOOD HYDROCOLLOIDS

Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined 1H NMR, MRI, and Digestibility Study

(2015) Gabriella Pasini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system

(2012) Zhanmei Jiang et al.   FOOD CHEMISTRY

Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

(2011) Jun-Jun Guan et al.   FOOD RESEARCH INTERNATIONAL

Isolation and characterisation of an α-glucosidase inhibitory substance from fructose–tyrosine Maillard reaction products

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

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

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

(2010) Lixia Mu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating

(2009) Yasuhiro TSUBOKURA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Non-Thermal effects in the microwave induced unfolding of proteins observed by chaperone binding

(2008) Doaa F. George et al.   BIOELECTROMAGNETICS

Functional properties of microwave-treated wheat gluten

(2008) Erkan Yalcin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY