Related references
Note: Only part of the references are listed.Food proteins from animals and plants: Differences in the nutritional and functional properties
Li Day et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
Meng Li et al.
FOOD CHEMISTRY (2021)
Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
Lin Li et al.
FOOD CHEMISTRY (2021)
Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao et al.
FOOD HYDROCOLLOIDS (2021)
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
Qiuhui Hu et al.
FOOD HYDROCOLLOIDS (2021)
Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu
Lin Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products
Qian Xiao et al.
FOOD BIOSCIENCE (2021)
Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures
Chenzhi Wang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
Yuying Wang et al.
FOOD HYDROCOLLOIDS (2020)
Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions
Miao Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Chemical methods for modification of proteins
Neelesh C. Reddy et al.
ORGANIC & BIOMOLECULAR CHEMISTRY (2020)
Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose
Zhanmei Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
Qing Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Effects of succinylation on the structure and thermal aggregation of soy protein isolate
Yangling Wan et al.
FOOD CHEMISTRY (2018)
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
Lili Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate
Chun-Li Song et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships
Jianhua Liu et al.
FOOD HYDROCOLLOIDS (2017)
Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation
Sareh Boostani et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates
Li Wang et al.
CARBOHYDRATE POLYMERS (2017)
Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE
Nasrollah Ahmadifard et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Recent approaches in physical modification of protein functionality
Leila Mirmoghtadaie et al.
FOOD CHEMISTRY (2016)
Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides
Majid Nooshkam et al.
FOOD CHEMISTRY (2016)
Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure
Kaiqiang Wang et al.
FOOD CHEMISTRY (2016)
Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity
Jiang Yi et al.
FOOD HYDROCOLLOIDS (2016)
In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases
Intidhar Bkhairia et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
Fabiola Cristina de Oliveira et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme
Lin Zheng et al.
FOOD CHEMISTRY (2015)
Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate
Yating Zhang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
Maria Julia Spotti et al.
FOOD HYDROCOLLOIDS (2014)
Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides
Yue Li et al.
FOOD HYDROCOLLOIDS (2013)
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Yan Liu et al.
FOOD CHEMISTRY (2012)
Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv
Qian Wang et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure-Function Relationships of Legume Vicilins
Chuan-He Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions
Jun-Feng Su et al.
CARBOHYDRATE POLYMERS (2010)
Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)-Dextran Conjugates Produced in Aqueous Solution
Dan Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Aggregation of hydrophobic soybean protein hydrolysates: Changes in molecular weight distribution during storage
Ying Lv et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
FT-IR spectroscopy of lipoproteins-A comparative study
Dubravka Krilov et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2009)
Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate
Shou-Wei Yin et al.
FOOD CHEMISTRY (2008)
Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
Yanhong Li et al.
FOOD CHEMISTRY (2008)
Peptide-peptide and protein-peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates
Nathalie Creusot et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Share Paper
