Related references
Note: Only part of the references are listed.Preparation and potential applications of casein-polysaccharide conjugates: a review
Mohamed H. Abd El-Salam et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability
Lixin Wang et al.
FOOD HYDROCOLLOIDS (2020)
Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride
Hadi Hashemi Gahruie et al.
FOOD HYDROCOLLOIDS (2020)
Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-locust bean gum
Janaina Miranda Barbosa et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2019)
A new functional protein-polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties
Aida Saatchi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
Fengchao Zha et al.
FOOD CHEMISTRY (2019)
Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface
Ping Shao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
Weijun Chen et al.
FOOD HYDROCOLLOIDS (2019)
Preparation and characterization of casein-carrageenan conjugates and self-assembled microcapsules for encapsulation of red pigment from paprika
Jiahuan Qiu et al.
CARBOHYDRATE POLYMERS (2018)
Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions
Larissa Consoli et al.
FOOD HYDROCOLLOIDS (2018)
Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
Safoura Pirestani et al.
FOOD HYDROCOLLOIDS (2018)
Dextrin-uricase conjugate: Preparation, characterization, and enzymatic properties
Xiuting Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Liposome encapsulation of anionic and cationic whey peptides: Influence of peptide net charge on properties of the nanovesicles
Aishwarya Mohan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
Marjan M. Hashemi et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2018)
Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
Bertrand Muhoza et al.
FOOD HYDROCOLLOIDS (2017)
A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides
Chuchu Hou et al.
FOOD HYDROCOLLOIDS (2017)
Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating method
Shuwen Zhang et al.
JOURNAL OF DAIRY SCIENCE (2017)
The response of goats to different starch/NDF ratios of concentrates on the milk chemical composition, fatty acid profile, casein fractions and rennet clotting properties
E. Tsiplakou et al.
SMALL RUMINANT RESEARCH (2017)
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
Safoura Pirestani et al.
CARBOHYDRATE POLYMERS (2017)
Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes
Jesus S. Garcia-Saldana et al.
FOOD CHEMISTRY (2016)
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
Franco Emanuel Vasile et al.
FOOD HYDROCOLLOIDS (2016)
Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials
Chen Li et al.
FOOD HYDROCOLLOIDS (2015)
Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors
Shengping Xiang et al.
FOOD HYDROCOLLOIDS (2015)
Alkylated pectin: Synthesis, characterization, viscosity and emulsifying properties
Rui-hong Liang et al.
FOOD HYDROCOLLOIDS (2015)
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
Yangchao Luo et al.
FOOD CHEMISTRY (2014)
Rheological properties of whey protein and dextran conjugates at different reaction times
Maria Julia Spotti et al.
FOOD HYDROCOLLOIDS (2014)
Formation of whey protein isolate hydrolysate stabilised nanoemulsion
Randy Adjonu et al.
FOOD HYDROCOLLOIDS (2014)
Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
Zohreh Hajihashemi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides
Yue Li et al.
FOOD HYDROCOLLOIDS (2013)
Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
Feng Xue et al.
FOOD RESEARCH INTERNATIONAL (2013)
Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction
Yanxue Du et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces
Aiqian Ye et al.
FOOD HYDROCOLLOIDS (2011)
Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)
Ru Song et al.
MARINE DRUGS (2011)
Sodium caseinate-maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties
Jonathan O'Regan et al.
FOOD CHEMISTRY (2010)
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose
Feng-Lin Gu et al.
FOOD CHEMISTRY (2010)
Tastes and structures of bitter peptide, asparagine-alanine-leucine-proline-glutamate, and its synthetic analogues
Mi-Ryung Kiw et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Mahmood Akhtar et al.
FOOD HYDROCOLLOIDS (2007)
The effect of chitosan on the properties of emulsions stabilized by whey proteins
Vilma Speiciene et al.
FOOD CHEMISTRY (2007)
Infrared spectroscopy of proteins
Andreas Barth
BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)
Improving functional properties of soy protein hydrolysate by conjugation with curdlan
Fan Junfeng et al.
JOURNAL OF FOOD SCIENCE (2006)
Study on β-lactoglobulin glycosylation with dextran:: effect on solubility and heat stability
L Jiménez-Castaño et al.
FOOD CHEMISTRY (2005)
Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes
C Schmitt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Foaming and interfacial properties of hydrolyzed β-lactoglobulin
JP Davis et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2005)
Casein hydrolysates using papain: Peptide profile and encapsulation in liposomes
HA Morais et al.
ACTA ALIMENTARIA (2005)
Competitive adsorption between a dry-heated soy protein-dextran mixture and surface-active materials in oil-in-water emulsions
N Diftis et al.
FOOD HYDROCOLLOIDS (2004)
Emulsifying properties of bovine serum albumin-galactomannan conjugates
HJ Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E Dickinson
FOOD HYDROCOLLOIDS (2003)
Some structural properties of ovalbumin heated at 80 degrees C in the dry state
N Matsudomi et al.
FOOD RESEARCH INTERNATIONAL (2001)