Alginate/gelatin crosslinked system through Maillard reaction: preparation, characterization and biological properties

Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides

(2017) Ourdia Kareb et al.   FOOD CHEMISTRY

Properties of alginate-based films reinforced with cellulose fibers and cellulose nanowhiskers isolated from mulberry pulp

(2017) Long-Feng Wang et al.   FOOD HYDROCOLLOIDS

Elucidation of aqueous interactions between fish gelatin and sodium alginate

(2016) Md. Abdur Razzak et al.   CARBOHYDRATE POLYMERS

Improvement of physcio-chemical and functional properties of alginate film by Acacia lignin

(2016) Keshaw Ram Aadil et al.   Food Packaging and Shelf Life

Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions

(2015) N. Riquelme et al.   FOOD CHEMISTRY

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

PHYSICOCHEMICAL CHARACTERIZATION OF GELATIN-CMC COMPOSITE EDIBLES FILMS FROM POLYION-COMPLEX HYDROGELS

(2014) CHETOUANI ASMA et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

Oxidized dextrins as alternative crosslinking agents for polysaccharides: Application to hydrogels of agarose–chitosan

(2013) Laura G. Gómez-Mascaraque et al.   Acta Biomaterialia

Synthesis of interpenetrating network hydrogel from poly(acrylic acid-co-hydroxyethyl methacrylate) and sodium alginate: Modeling and kinetics study for removal of synthetic dyes from water

(2013) Bidyadhar Mandal et al.   CARBOHYDRATE POLYMERS

Dehydration of dioxane by pervaporation using filled blend membranes of polyvinyl alcohol and sodium alginate

(2013) Sunil Baran Kuila et al.   CARBOHYDRATE POLYMERS

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

Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

(2013) Qian Liu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Smart porous microparticles based on gelatin/sodium alginate polyelectrolyte complex

(2013) Nirmala Devi et al.   JOURNAL OF FOOD ENGINEERING

Fabrication of alginate–gelatin crosslinked hydrogel microcapsules and evaluation of the microstructure and physico-chemical properties

(2013) Bapi Sarker et al.   Journal of Materials Chemistry B

Alginate derivatization: A review of chemistry, properties and applications

(2012) Siddhesh N. Pawar et al.   BIOMATERIALS

Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system

(2012) Zhanmei Jiang et al.   FOOD CHEMISTRY

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

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

(2012) Xiaoqin Huang et al.   FOOD RESEARCH INTERNATIONAL

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on Maillard-reaction driven transformations and increase of antioxidant activity in lysine fortified biscuits

(2012) Diána Virág et al.   MICROCHEMICAL JOURNAL

Decrease of available lysine in thermally treated gelatin followed by LC–UV: Influence on molar mass and ability to helixes’ formation

(2011) Khalid Rbii et al.   FOOD HYDROCOLLOIDS

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time

(2010) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS

Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

(2010) Nicolas Decourcelle et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract

(2010) Krittika Norajit et al.   JOURNAL OF FOOD ENGINEERING

Chemico-physical characterization of gelatin films modified with oxidized alginate

(2009) E. Boanini et al.   Acta Biomaterialia

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Antioxidant activity of Maillard reaction products

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

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

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

(2008) Danutė Teresė Ramonaitytė et al.   FOOD RESEARCH INTERNATIONAL