References

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs)

10.1002/fsn3.3289 · 2023 · External reference

Plant based production of myoglobin-a novel source of the muscle heme-protein

10.1038/s41598-020-57565-y · 2020 · External reference

Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

10.1016/j.ifset.2021.102641 · 2021 · External reference

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

10.1016/j.foodhyd.2023.109719 · 2024 · External reference

Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity

10.1080/10408398.2019.1691500 · 2020 · External reference

Heme as a taste molecule

10.1007/s13668-020-00320-6 · 2020 · External reference

The effect of hot-air dried Lentinula edodes on the quality and oranoleptic properties of rolled-dumplings

10.5851/kosfa.2022.e24 · 2022 · External reference

Effect of changes in the structure of myoglobin on the color of meat products

10.48130/fmr-0024-0003 · 2024 · External reference

Comparative evaluation of polysaccharide binders on the quality characteristics of plant-based patties

10.3390/foods12203731 · 2023 · External reference

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

2024 · External reference

Ultrasound-assisted Maillard reaction of corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications

10.1016/j.ultsonch.2025.107424 · 2025 · External reference

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

10.1111/1750-3841.15688 · 2021 · External reference

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

10.1016/j.foodchem.2023.137642 · 2024 · External reference

Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

10.1016/j.ijbiomac.2020.09.007 · 2020 · External reference

Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties

10.1016/j.foodhyd.2023.108462 · 2023 · External reference

Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins

10.1016/j.ultsonch.2025.107354 · 2025 · External reference

Analysis of physicochemical properties of cold brew robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction

2025 · External reference

Non-volatile compounds involved in bitterness and astringency of pulses: A review

10.3390/molecules28083298 · 2023 · External reference

Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies

10.1016/j.foodcont.2023.109911 · 2023 · External reference

Influence of radiation types and doses on the structure and functionality of myofibrillar protein

10.1016/j.lwt.2024.116503 · 2024 · External reference

Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment

10.1016/j.foodchem.2024.140024 · 2024 · External reference

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

10.1016/j.foodchem.2023.137639 · 2024 · External reference

Impact of different enzymatic processes on antioxidant, nutritional and functional properties of soy protein hydrolysates incorporated into novel cookies

10.3390/foods12010024 · 2022 · External reference

Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing

10.1016/j.foodhyd.2021.106898 · 2021 · External reference

Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture

10.1016/j.lwt.2024.117140 · 2024 · External reference

Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro

10.1016/j.jff.2020.103976 · 2020 · External reference

Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion

10.1016/j.foodchem.2023.136787 · 2023 · External reference

Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties

10.1016/j.ijbiomac.2023.128344 · 2024 · External reference

Differential enzymatic hydrolysis: A study on its impact on soy protein structure, function, and soy milk powder properties

10.3390/foods14050906 · 2025 · External reference

Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction

10.1016/j.ultsonch.2020.105458 · 2021 · External reference

Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave-ultrasound synergy

10.1016/j.ultsonch.2024.106818 · 2024 · External reference

Unlocking the functional potential of porcine hemoglobin: An enzymatic hydrolysis-phosphorylation synergistic modification to enhance minced pork quality

10.1016/j.fbio.2025.106425 · 2025 · External reference

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

2022 · External reference

Maillard conjugates and their potential in food and nutritional industries: A review

10.1002/fft2.43 · 2020 · External reference

Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes

10.1016/j.foodhyd.2020.106557 · 2021 · External reference

Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids

2026 · External reference

Effect of Allium spices (garlic and onion) on the bioaccessibility of iron from Moringa oleifera leaves

10.1002/fsn3.3913 · 2024 · External reference

Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

10.1016/j.foodhyd.2023.109490 · 2024 · External reference

Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches

10.1016/j.foodhyd.2024.109863 · 2024 · External reference

Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products

2024 · External reference

Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

10.1016/j.foodres.2024.115158 · 2024 · External reference

Proteasomal degradation of glycated proteins depends on substrate unfolding: Preferred degradation of moderately modified myoglobin

10.1016/j.freeradbiomed.2019.11.024 · 2020 · External reference

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

10.1016/j.foodchem.2022.133416 · 2022 · External reference

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins

10.1016/j.foodres.2024.114351 · 2024 · External reference

The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor

10.1016/j.foodres.2023.112512 · 2023 · External reference

Ultra-stable Pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction

2024 · External reference

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

10.1016/j.foodchem.2022.133427 · 2022 · External reference

Switchable pH-responsive biopolymeric stabilizers made by sonothermal glycation of sodium caseinate with κappa-carrageenan

2023 · External reference

Flavor challenges in designing plant-based meat analogs: An overview

2024 · External reference

Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes

10.1016/j.foodres.2024.114608 · 2024 · External reference

The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

10.1016/j.foodhyd.2020.105684 · 2020 · External reference

Studies on the increasing saltiness and antioxidant effects of peanut protein Maillard reaction products

10.3390/antiox13060665 · 2024 · External reference

Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate

10.1016/j.ijbiomac.2019.03.101 · 2019 · External reference

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

10.1016/j.lwt.2021.110881 · 2021 · External reference

Effect of promoters on the heme production in a recombinant corynebacterium glutamicum

10.4014/mbl.1901.01016 · 2019 · External reference

Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes

10.1016/j.foodhyd.2020.106010 · 2020 · External reference

Modulate meat flavor by different forms of iron with chicken breast as a model

10.1016/j.foodres.2026.119230 · 2026 · External reference

Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization

10.1016/j.foodhyd.2023.109533 · 2024 · External reference

Effect of glycation on soy protein isolate and its application as a fat substitute in plant-based meat patties

10.1016/j.foodchem.2026.149998 · 2026 · External reference

Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

10.1016/j.foodres.2021.110254 · 2021 · External reference

Effects of Maillard reaction durations on the physicochemical and emulsifying properties of chickpea protein isolate

10.3390/foods14010117 · 2025 · External reference

Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

10.1016/j.foodhyd.2024.109801 · 2024 · External reference

Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking

10.1016/j.foodchem.2022.132345 · 2022 · External reference

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

10.1016/j.foodchem.2022.134931 · 2023 · External reference

Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation

10.1016/j.fufo.2022.100193 · 2022 · External reference

Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction

10.1016/j.foodhyd.2021.107441 · 2022 · External reference

Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of oyster protein enzymatic hydrolysates

10.1016/j.ultsonch.2024.107113 · 2024 · External reference

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

10.1016/j.foodhyd.2018.08.034 · 2019 · External reference