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

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

(2012) Anup Sharma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

(2012) Carlos Álvarez et al.   FOOD HYDROCOLLOIDS

Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

(2012) María Julia Spotti et al.   FOOD HYDROCOLLOIDS

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

Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system

(2012) Madzlan Kasran et al.   FOOD HYDROCOLLOIDS

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

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

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

(2012) Xiaoqin Huang et al.   FOOD RESEARCH INTERNATIONAL

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

(2012) Qian Wang et al.   INTERNATIONAL DAIRY JOURNAL

Chromatographic purification and characterization of whey protein–dextran glycation products

(2012) Tejashree Bund et al.   JOURNAL OF CHROMATOGRAPHY A

Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction

(2012) Yanxue Du 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

Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review)

(2011) Christine M. Oliver   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

(2011) Zheng Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

(2011) Delfina Maria Cassiani et al.   Food and Bioprocess Technology

Control of the Maillard reaction by ferulic acid

(2011) Jose M. Silván et al.   FOOD CHEMISTRY

Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin

(2011) J. Moisés Laparra et al.   FOOD CHEMISTRY

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Formation of corn fiber gum–milk protein conjugates and their molecular characterization

(2011) Madhav P. Yadav et al.   FOOD HYDROCOLLOIDS

Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

(2011) Marta Corzo-Martínez et al.   FOOD HYDROCOLLOIDS

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

(2011) Wei-Wei Sun 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

Cross-Linking Behavior and Foaming Properties of Bovine α-Lactalbumin after Glycation with Various Saccharides

(2011) Ruud ter Haar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation of lysozyme with galactose, galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins

(2011) Sooyoun Seo et al.   PROCESS BIOCHEMISTRY

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

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

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties and structural characteristics of β-conglycinin and dextran conjugates synthesised in a pressurised liquid system

(2010) Cai- hong Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Conjugates of Bovine Serum Albumin with Chitin Oligosaccharides Prepared through the Maillard Reaction

(2010) Ana I. Ledesma-Osuna et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Green Preparation Process, Characterization and Antitumor Effects of Doxorubicin-BSA-Dextran Nanoparticles

(2010) Wei Deng et al.   MACROMOLECULAR BIOSCIENCE

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method

(2009) Esther Sanmartín et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2009) Yue Li et al.   FOOD CHEMISTRY

Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

(2009) Fenglin Gu 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

Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

(2009) Jun-Ru Qi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

All Three Subunits of Soybean β-Conglycinin Are Potential Food Allergens

(2009) Hari B. Krishnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose

(2009) Marta Corzo-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stable Oil-in-Water Emulsions Prepared from Soy Protein−Dextran Conjugates

(2009) Keke Xu et al.   LANGMUIR

Self-Assembly of Ibuprofen and Bovine Serum Albumin−Dextran Conjugates Leading to Effective Loading of the Drug

(2009) Juan Li et al.   LANGMUIR

Polysaccharides-based nanoparticles as drug delivery systems

(2008) Zonghua Liu et al.   ADVANCED DRUG DELIVERY REVIEWS

The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein

(2008) Benjamin T. Wong et al.   Food Biophysics

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

(2008) Marta Corzo-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Activity of Melanoidins against Escherichia coli Is Mediated by a Membrane-Damage Mechanism

(2008) Jose A. Rurián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lysozyme−Dextran Core−Shell Nanogels Prepared via a Green Process

(2008) Juan Li et al.   LANGMUIR