Melanoidins produced by the Maillard reaction: Structure and biological activity
HY Wang, H Qian, WR Yao - Food chemistry, 2011 - Elsevier
Melanoidins are compounds generated in the late stages of the Maillard reaction from
reducing sugars and proteins or amino acids during food processing and preservation …
reducing sugars and proteins or amino acids during food processing and preservation …
A literature review on maillard reaction based on milk proteins and carbohydrates in food and pharmaceutical products: advantages, disadvantages, and avoidance …
Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …
whey protein), and lactose. These components are extensively used in various areas …
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
FL Gu, JM Kim, S Abbas, XM Zhang, SQ **a, ZX Chen - Food Chemistry, 2010 - Elsevier
Maillard reaction products (MRPs) were prepared from a casein–glucose reaction and
ultrafiltrated to provide six fractions. The high molecular weight glycated proteins …
ultrafiltrated to provide six fractions. The high molecular weight glycated proteins …
Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH
W Lertittikul, S Benjakul, M Tanaka - Food Chemistry, 2007 - Elsevier
Maillard reaction products (MRPs) were prepared by heating the solution containing 2%
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
M Ai, N **ao, A Jiang - Food Hydrocolloids, 2021 - Elsevier
Glycosylation is considered to be an effective method to improve the emulsifying property of
proteins, and this work investigates and discusses the correlation between the molecular …
proteins, and this work investigates and discusses the correlation between the molecular …
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
Q Cui, A Zhang, R Li, X Wang, L Sun, L Jiang - Food Bioscience, 2020 - Elsevier
The molecular flexibility and emulsifying properties of soy protein isolate (SPI) and soy
protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The …
protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The …
Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system
S Benjakul, W Lertittikul, F Bauer - Food chemistry, 2005 - Elsevier
Maillard reaction products (MRPs) were prepared by heating 2% porcine plasma protein
(PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at …
(PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at …
Kinetic study on the Maillard reaction. Consideration of sugar reactivity
D Laroque, C Inisan, C Berger, É Vouland, L Dufossé… - Food chemistry, 2008 - Elsevier
The aim of the present study was to compare five reducing sugars (ribose, xylose,
arabinose, glucose and fructose) with respect to their relative reactivity in the Maillard …
arabinose, glucose and fructose) with respect to their relative reactivity in the Maillard …
Relationship between antioxidant properties and chemical composition of some Thai plants
P Maisuthisakul, S Pasuk, P Ritthiruangdej - Journal of Food Composition …, 2008 - Elsevier
Plants, which are rich in phenolic components, are of interest as sources of natural
antioxidants. However, the biosynthesis of secondary metabolites is not well understood …
antioxidants. However, the biosynthesis of secondary metabolites is not well understood …
Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions
Q Liu, B Kong, J Han, C Sun, P Li - Food Structure, 2014 - Elsevier
The aim of this study was to investigate the structural characteristics and antioxidant
activities of the Maillard reaction products obtained from whey protein isolate (WPI) and …
activities of the Maillard reaction products obtained from whey protein isolate (WPI) and …