Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Physicochemical properties of soy protein isolates-acacia gum conjugates

(2018) L. Mu et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

(2017) Yuting Wang et al.   FOOD CHEMISTRY

Black bean ( Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

(2017) Jarine Amaral do Evangelho et al.   FOOD CHEMISTRY

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

(2017) Ola Abdelhedi et al.   FOOD CHEMISTRY

Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [ Glycine max (L.)] treated with high hydrostatic pressure

(2017) Min Young Kim et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

(2017) Ye Zou et al.   PROCESS BIOCHEMISTRY

Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

(2016) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

(2016) Cheng-Bin Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate(L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

(2015) Zhongjiang Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products

(2015) Hongcai Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate

(2014) Yating Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

(2014) Florencia Cattaneo et al.   FOOD CHEMISTRY

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

(2014) Chen Li et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li et al.   ULTRASONICS SONOCHEMISTRY

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

(2013) Bo Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system

(2012) Xi Zhang 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

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

(2011) Yan Liu et al.   FOOD CHEMISTRY

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

(2011) Yazheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

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

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim 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

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL)

(2008) Ignasius Radix Astadi et al.   FOOD CHEMISTRY

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

Isolation of High Molecular Weight Components and Contribution to the Protective Activity of Coffee against Lipid Peroxidation in a Rat Liver Microsome System

(2008) Maria Daglia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY