相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture
Lechuan Wang et al.
FOOD CHEMISTRY (2023)
The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems
Sirui Feng et al.
FOOD HYDROCOLLOIDS (2023)
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
Sheliang Zhao et al.
FOOD HYDROCOLLOIDS (2022)
Glycation of whey protein isolate and emulsions prepared by conjugates
Zehan Hong et al.
JOURNAL OF FOOD ENGINEERING (2022)
Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction
Yimei Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi et al.
FOOD HYDROCOLLOIDS (2022)
Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion
Du Yu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao et al.
FOOD HYDROCOLLOIDS (2021)
Heat-induced gelation of casein micelles
Taco Nicolai et al.
FOOD HYDROCOLLOIDS (2021)
A family of chitosan-peptide conjugates provides broad HLB values, enhancing emulsion's stability, antioxidant and drug release capacity
Xinyu Meng et al.
CARBOHYDRATE POLYMERS (2021)
Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction
Xuyan Dong et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
Majid Nooshkam et al.
FOOD HYDROCOLLOIDS (2020)
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Majid Nooshkam et al.
FOOD RESEARCH INTERNATIONAL (2020)
Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents
Jing-Jing Fu et al.
FOOD CHEMISTRY (2020)
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
Majid Nooshkam et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E
Hao Wang et al.
JOURNAL OF FOOD SCIENCE (2020)
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
Junge Shang et al.
ARABIAN JOURNAL OF CHEMISTRY (2020)
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
Chaoting Wen et al.
FOOD CHEMISTRY (2020)
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Majid Nooshkam et al.
FOOD CHEMISTRY (2019)
Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates
Xiaodan Zang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum - Whey protein isolate nano-complexes
Ali Sedaghat Doost et al.
FOOD HYDROCOLLOIDS (2019)
Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate
Lei Zhong et al.
CARBOHYDRATE POLYMERS (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)
Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment
Guorui Zhang et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2019)
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts
Loc Bao Pham et al.
FOOD CHEMISTRY (2019)
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions
Loc B. Pham et al.
FOOD HYDROCOLLOIDS (2019)
Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques
Ali Sedaghat Doost et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans
Maria Julia Spotti et al.
FOOD HYDROCOLLOIDS (2019)
Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients
Milad Fathi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins
Quanyang Li et al.
FOOD CHEMISTRY (2018)
Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity
Yuting Fan et al.
FOOD CHEMISTRY (2018)
Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties
Hao Chen et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
Shanshan Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese
Lu Liu et al.
FOOD CONTROL (2017)
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
Arima Diah Setiowati et al.
FOOD HYDROCOLLOIDS (2017)
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
Jing-yu Wang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications
Ruann Janser Soares de Castro et al.
FOOD STRUCTURE-NETHERLANDS (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)
Fractionation and characterization of soy β-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating
Jingyi Weng et al.
FOOD CHEMISTRY (2016)
Maillard conjugation of lactulose with potentially bioactive peptides
Majid Nooshkam et al.
FOOD CHEMISTRY (2016)
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
U. S. Schmidt et al.
FOOD HYDROCOLLOIDS (2016)
Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction
Jin Feng et al.
JOURNAL OF FUNCTIONAL FOODS (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)
The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate
Ricky S. H. Lam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin-Catechin Conjugates through Free Radical Method
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation
Xiaopeng Geng et al.
FOOD HYDROCOLLOIDS (2014)
Preparation and evaluation of chitosan-calcium-gellan gum beads for controlled release of protein
Fei Yang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Thermal aggregation properties of whey protein glycated with various saccharides
Gang Liu et al.
FOOD HYDROCOLLOIDS (2013)
Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate
Jiang Jiang et al.
JOURNAL OF FOOD SCIENCE (2011)
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation
K. Kika et al.
FOOD CHEMISTRY (2007)
Infrared spectroscopy of proteins
Andreas Barth
BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)
Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems
M.-N. Maillard et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Creating proteins with novel functionality via the Maillard reaction: A review
Christine M. Oliver et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince
S Benjakul et al.
FOOD CHEMISTRY (2005)
Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose
N Diftis et al.
FOOD CHEMISTRY (2003)
Functional improvement of whey protein concentrate on interaction with pectin
S Mishra et al.
FOOD HYDROCOLLOIDS (2001)