Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems

Physicochemical changes in a model protein bar during storage

(2009) Simon M. Loveday et al.   FOOD RESEARCH INTERNATIONAL

Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems

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

New directions towards structure formation and stability of protein-rich foods from globular proteins

(2009) Nanik Purwanti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking

(2008) Chee-Yuen Gan et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

(2008) R. Caillard et al.   FOOD RESEARCH INTERNATIONAL

Moisture-Induced Aggregation of Whey Proteins in a Protein/Buffer Model System

(2008) Peng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Moisture-Induced Whey Protein Aggregation on Protein Conformation, the State of Water Molecules, and the Microstructure and Texture of High-Protein-Containing Matrix

(2008) Peng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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