Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing

(2021) Hyun Jung Ko et al.   FOOD HYDROCOLLOIDS

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

(2021) Ahmed Fathy Ghazal et al.   FOOD RESEARCH INTERNATIONAL

Tensile Performance of High Ductility Cementitious Composites With Recycled Powder From C&D Waste

(2021) Jing Ji et al.   Frontiers in Materials

Plant-based meat analogue (PBMA) as a sustainable food: a concise review

(2021) Meenakshi Singh et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: texture, rheology, water state and microstructure

(2021) Long Sheng et al.   FOOD CHEMISTRY

3D Printing of Steak-like Foods Based on Textured Soybean Protein

(2021) Yangyang Chen et al.   Foods

Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

(2021) Yaxin Wen et al.   CARBOHYDRATE POLYMERS

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

(2021) Zelin Zhou et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel

(2021) Beibei Ye et al.   FOOD CHEMISTRY

Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing

(2020) Quancheng Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

(2020) Chengbin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction

(2020) Ping Liu et al.   JOURNAL OF CEREAL SCIENCE

Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

(2020) Pattarapon Phuhongsung et al.   Food and Bioprocess Technology

4D printing of products based on soy protein isolate via microwave heating for flavor development

(2020) Pattarapon Phuhongsung et al.   FOOD RESEARCH INTERNATIONAL

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

(2020) Dong Kook Cho et al.   Foods

Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate

(2020) Leqi Cui et al.   CARBOHYDRATE POLYMERS

Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability

(2020) Hui-Shuang Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

(2020) Fatema Hossain Brishti et al.   FOOD RESEARCH INTERNATIONAL

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

(2020) Fatema Hossain Brishti et al.   Innovative Food Science & Emerging Technologies

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

(2020) Hong Chang et al.   POULTRY SCIENCE

A review on customizing edible food materials into 3D printable inks: Approaches and strategies

(2020) Ezgi Pulatsu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures

(2020) Farzad Sadeghi et al.   FOOD HYDROCOLLOIDS

Spectroscopic FTIR and NMR study of the interaction of sugars with proteins

(2019) Mark Rozenberg et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu

(2019) Dongxue Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures

(2019) Nilay Kayın et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH

(2018) Michael Joseph Selig et al.   FOOD HYDROCOLLOIDS

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

(2018) Pengli Liu et al.   MOLECULES

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

(2018) Maissa Khemakhem et al.   FOOD HYDROCOLLOIDS

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)

(2017) Aristos Ioannou et al.   PLoS One

Raman and infrared spectroscopy of carbohydrates: A review

(2017) Ewelina Wiercigroch et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

(2017) Li Liu et al.   RSC Advances

Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels

(2016) Haibo Zhao et al.   Food and Bioprocess Technology

Pigment and color stability of beetroot betalains in cow milk during thermal treatment

(2016) Onur Güneşer   FOOD CHEMISTRY

Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films

(2015) Wei-Jing Lin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

FTIR characterization of protein–polysaccharide interactions in extruded blends

(2014) Pedro Guerrero et al.   CARBOHYDRATE POLYMERS

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

(2013) Yang Kim et al.   FOOD CHEMISTRY

Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems

(2013) Peng Zhou et al.   JOURNAL OF FOOD SCIENCE

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

(2011) Li-Ya Niu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

(2011) Shiyuan Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extrusion of soy protein with gelatin and sugars at low moisture content

(2011) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping

(2010) Huajiang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative Study of Electrostatic Models for the Amide-I and -II Modes: Linear and Two-Dimensional Infrared Spectra

(2010) Hiroaki Maekawa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

(2009) Jun-Feng Su et al.   CARBOHYDRATE POLYMERS

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems

(2009) F. Spyropoulos et al.   FOOD HYDROCOLLOIDS