Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

(2012) Jin-Bo Zhang et al.   FOOD HYDROCOLLOIDS

Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin

(2010) Cai-hong Xu et al.   FOOD RESEARCH INTERNATIONAL

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

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

(2007) John S. Mounsey et al.   FOOD HYDROCOLLOIDS

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

(2007) M.C. Puppo et al.   FOOD HYDROCOLLOIDS