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Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of oyster protein enzymatic hydrolysates
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Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
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Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation
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Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates
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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
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Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
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Effects of Maillard reaction durations on the physicochemical and emulsifying properties of chickpea protein isolate
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Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility
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Effect of glycation on soy protein isolate and its application as a fat substitute in plant-based meat patties
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Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
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Modulate meat flavor by different forms of iron with chicken breast as a model
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Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
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Effect of promoters on the heme production in a recombinant corynebacterium glutamicum
10.4014/mbl.1901.01016 · doi-reference
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
10.1016/j.lwt.2021.110881 · doi-reference
Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate
10.1016/j.ijbiomac.2019.03.101 · doi-reference
Studies on the increasing saltiness and antioxidant effects of peanut protein Maillard reaction products
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The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
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Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
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Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
10.1016/j.foodchem.2022.133427 · doi-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 · doi-reference
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
10.1016/j.foodres.2024.114351 · doi-reference
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
10.1016/j.foodchem.2022.133416 · doi-reference
Proteasomal degradation of glycated proteins depends on substrate unfolding: Preferred degradation of moderately modified myoglobin
10.1016/j.freeradbiomed.2019.11.024 · doi-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 · doi-reference
