New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties

(2016) Weiwei Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates

(2016) Ebenezer A. Ifeduba et al.   FOOD CHEMISTRY

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

(2015) Yating Zhang et al.   FOOD HYDROCOLLOIDS

Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials

(2015) Chen Li et al.   FOOD HYDROCOLLOIDS

Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability

(2015) Ebenezer A. Ifeduba et al.   FOOD HYDROCOLLOIDS

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

(2014) F. A. Perrechil et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

(2014) Chen Li et al.   FOOD RESEARCH INTERNATIONAL

Preparation of and studies on the functional properties and bactericidal activity of the lysozyme–xanthan gum conjugate

(2014) Marjan Mohammadi Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates

(2014) Chunlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

(2013) M.S. Martinez-Alvarenga et al.   FOOD HYDROCOLLOIDS

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

(2013) Feng Xue et al.   FOOD RESEARCH INTERNATIONAL

Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction

(2013) Jinbo Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends

(2013) Xin-Rong Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability

(2012) Madzlan Kasran et al.   FOOD HYDROCOLLOIDS

Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system

(2012) Xi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

(2012) Bhavini Shah et al.   LWT-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

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

(2010) Yong-Guang Guan et al.   FOOD CHEMISTRY

Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

(2010) Kyeong-Ok Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution

(2010) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional egg white–pectin conjugates prepared by controlled Maillard reaction

(2010) Jafar Al-Hakkak et al.   JOURNAL OF FOOD ENGINEERING

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

(2009) Yue Li et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins

(2009) Tsai-hsin Chiu et al.   FOOD HYDROCOLLOIDS

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY