Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

(2020) Majid Nooshkam et al.   FOOD RESEARCH INTERNATIONAL

Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

(2020) Kangni Chen et al.   FOOD CHEMISTRY

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

(2020) Ji Luo et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties of glycation or glycation-heat modified egg white protein

(2019) Chenying Wang et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Physico-chemical and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation

(2019) Jianhua Liu et al.   FOOD CHEMISTRY

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

(2019) Kangni Chen et al.   FOOD CHEMISTRY

Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation

(2019) Chengsheng Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

(2019) Ge Han et al.   MEAT SCIENCE

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   FOOD HYDROCOLLOIDS

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

(2018) Yujuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

(2018) Heping Cui et al.   FOOD CHEMISTRY

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

(2018) Shudong He et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

(2018) Lei Zhong et al.   FOOD HYDROCOLLOIDS

A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

(2017) Graciela E. Leiva et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

(2015) Xing Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters

(2015) Yun-Sang Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

(2014) Yaping An et al.   FOOD HYDROCOLLOIDS

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Thermal aggregation properties of whey protein glycated with various saccharides

(2012) Gang Liu et al.   FOOD HYDROCOLLOIDS

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

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL