Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

(2020) Yuying Wang et al.   FOOD HYDROCOLLOIDS

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

(2019) Rui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

(2019) Khwanjai Klinchongkon et al.   FOOD HYDROCOLLOIDS

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan et al.   FOOD HYDROCOLLOIDS

Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

(2019) Xiaobin Ma et al.   ULTRASONICS SONOCHEMISTRY

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

(2019) Ines Kutzli et al.   FOOD HYDROCOLLOIDS

High and low esterification degree pectins decomposition by hydrolysis and modified Maillard reactions for furfural production

(2018) Janneth López-Mercado et al.   Clean Technologies and Environmental Policy

Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates

(2018) Xiaobin Ma et al.   FOOD HYDROCOLLOIDS

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

(2018) Lei Zhong et al.   FOOD HYDROCOLLOIDS

Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions

(2018) Yongquan Wang et al.   FOOD HYDROCOLLOIDS

Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

(2017) Phoebe X. Qi et al.   FOOD HYDROCOLLOIDS

Degradation kinetics and structural characteristics of pectin under simultaneous sonochemical-enzymatic functions

(2016) Xiaobin Ma et al.   CARBOHYDRATE POLYMERS

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

(2016) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

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

(2016) Cheng-Bin Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Pulsed electric field-assisted modification of pectin from sugar beet pulp

(2012) Sen Ma et al.   CARBOHYDRATE POLYMERS

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

Isolation and structural characterisation of pectin from endocarp of Citrus depressa

(2007) Yukihiro Tamaki et al.   FOOD CHEMISTRY