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 …

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 …

Maillard reaction products (MRPs) were prepared from a casein–glucose reaction and
ultrafiltrated to provide six fractions. The high molecular weight glycated proteins …

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) …

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 …

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 …

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 …

In this study, the structure and flavor characteristics of soybean meal hydrolysates-reducing
sugars Maillard reaction products (MRPs) were evaluated. Sugars added to the soybean …

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 …

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 …