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

Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation

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Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems

(2010) Jun-ru Qi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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 properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(2009) Ji-Sang Kim 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

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu 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

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

(2008) Athanasia Oswald Matemu et al.   FOOD CHEMISTRY

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY