Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Functional properties of chitosan derivatives obtained through Maillard reaction : a novel promising food preservative

(2021) Jawhar Hafsa et al.   FOOD CHEMISTRY

Immunostimulatory effect of chitosan and quaternary chitosan: A review of potential vaccine adjuvants

(2021) Xiaomin Li et al.   CARBOHYDRATE POLYMERS

Effect of degree of deacetylation of chitosan on its performance as surface application chemical for paper-based packaging

(2020) Shubhang Bhardwaj et al.   CELLULOSE

Antifungal and Antioxidant Properties of Chitosan Polymers Obtained from Nontraditional Polybius henslowii Sources

(2019) Francisco Avelelas et al.   Marine Drugs

Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

(2018) Larissa Consoli et al.   FOOD HYDROCOLLOIDS

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

Synthesis, optimization and structural characterization of a chitosan–glucose derivative obtained by the Maillard reaction

(2016) Beatriz Gullón et al.   CARBOHYDRATE POLYMERS

Optimization of microwave assisted Maillard reaction to fabricate and evaluate corn fiber gum-chitosan IPN films

(2015) Sunil Kamboj et al.   FOOD HYDROCOLLOIDS

High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products

(2015) Hongcai Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrophobically modified chitosan: A bio-based material for antimicrobial active film

(2014) Orathai Inta et al.   Materials Science & Engineering C-Materials for Biological Applications

Effect of chitosan molecular weight on the functional properties of chitosan-maltose Maillard reaction products and their application to fresh-cut Typha latifolia L.

(2013) Song-Lin Li et al.   CARBOHYDRATE POLYMERS

Chitosan-based biomaterials for tissue engineering

(2013) Florence Croisier et al.   EUROPEAN POLYMER JOURNAL

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

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

Kinetics of color development of melanoidins formed from fructose/amino acid model systems

(2013) AP Echavarría et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

One-step colloidal synthesis of biocompatible water-soluble ZnS quantum dot/chitosan nanoconjugates

(2013) Fábio P Ramanery et al.   Nanoscale Research Letters

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Effect of drying methods on the reactivity of chitosan towards Maillard reaction

(2012) Ana B. García-Bermejo et al.   FOOD HYDROCOLLOIDS

Chitosan−Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties

(2010) Shantha Lakshmi Kosaraju et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of FTIR and mass spectrometry for characterization of glycated caseins

(2009) Christine M Oliver et al.   JOURNAL OF DAIRY RESEARCH

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

Chitosan glucose complex – A novel food preservative

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY