Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

(2014) María Julia Spotti et al.   FOOD HYDROCOLLOIDS

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

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

(2013) Michele S. Pinto et al.   FOOD RESEARCH INTERNATIONAL

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

(2012) Dragana Stanic-Vucinic et al.   FOOD CHEMISTRY

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL

Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate

(2011) Yan Liu et al.   Innovative Food Science & Emerging Technologies

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation

(2011) Xu-Yan Dong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

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

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

(2009) Yong-Guang Guan et al.   Food and Bioprocess Technology

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

(2009) Yue Li et al.   FOOD CHEMISTRY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

(2009) Amir Malaki Nik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

(2008) Xin Gu et al.   FOOD HYDROCOLLOIDS

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

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

Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction

(2007) Ji-Sang Kim et al.   FOOD CHEMISTRY

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS

Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

(2007) A. Lazaridou et al.   INTERNATIONAL DAIRY JOURNAL