Production of Antioxidative Maillard Reaction Products from Gelatin Hydrolysate of Unicorn Leatherjacket Skin

Characteristics and Antioxidative Activity of Gelatin Hydrolysates from Unicorn Leatherjacket Skin as Affected by Autolysis-Assisted Process

(2014) Supatra Karnjanapratum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

(2014) Mehdi Nikoo et al.   Journal of Functional Foods

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket

(2013) Phanngam Kaewruang et al.   FOOD CHEMISTRY

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

(2013) Qian Liu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

(2013) Qian Liu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems

(2012) Phanat Kittiphattanabawon et al.   FOOD CHEMISTRY

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

Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures

(2012) Phanngam Kaewruang et al.   FOOD CHEMISTRY

Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin

(2011) Mehraj Ahmad et al.   FOOD CHEMISTRY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

(2011) Shiyuan Dong et al.   FOOD RESEARCH INTERNATIONAL

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity of Melanoidins from Different Sugar/Amino Acid Model Systems: Influence of the Enantiomer Type

(2009) Ji-Sang Kim et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY