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References from Effect of glucose-induced glycation on the interaction behavior of furan derivatives with chicken skin collagen. Local targets link to admitted publications; unresolved targets remain external evidence.
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Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin
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Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH
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Glycation of β-Lactoglobulin with different lengths sugar chains: Impacts on structure, allergenicity and flavor profile
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Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
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Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
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Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
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Microwave-assisted optimization extraction for green chili paste and investigation of its alpha-glucosidase inhibitory activity with molecular docking and molecular dynamics simulation for anti-diabetic potential
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Investigation of the interaction between collagen and furan derivatives during the heating process via multidimensional spectroscopy and GC-MS technology
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Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
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Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation
10.1016/j.foodres.2023.113275 · 2023 · External reference
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties
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Insights on the interaction of furfural derivatives with BSA and HTF by applying multi-spectroscopic and molecular docking approaches
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Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach
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Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
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Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
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Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties
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Structure, functional properties and iron bioavailability of Pneumatophorus japonicus myoglobin and its glycosylation products
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Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies
2025 · External reference
Comparison of odor-active volatile compounds of fresh and smoked Salmon
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Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions
10.1016/j.foodchem.2023.136005 · 2023 · External reference
Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin
10.1016/j.foodchem.2024.138856 · 2024 · External reference
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
10.1016/j.foodres.2024.114176 · 2024 · External reference
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
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Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro
10.1016/j.foodres.2022.112299 · 2023 · External reference
Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry
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Effects of varying pH levels on the structure of glycosylated chickpea protein-citrus pectin conjugates and its high internal phase emulsion characteristics
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Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks
10.1016/j.foodchem.2021.130680 · 2022 · External reference
Technological demands of meat processing–an Asian perspective
10.1016/j.meatsci.2017.05.008 · 2017 · External reference
Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms
10.1016/j.foodchem.2022.132472 · 2022 · External reference
