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。Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions
Jianxiong Yue et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Ultrasound-induced red bean protein-lutein interactions and their effects on physicochemical properties, antioxidant activities and digestion behaviors of complexes
Chengbin Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn
Chengbin Zhao et al.
FOOD CONTROL (2022)
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
Qingqing Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Soybean oligosaccharides attenuate odour compounds in excreta by modulating the caecal microbiota in broilers
H. Y. Liu et al.
ANIMAL (2021)
Rheological behavior of nanocellulose gels at various calcium chloride concentrations
Rui-jing Qu et al.
CARBOHYDRATE POLYMERS (2021)
Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties
Wanying He et al.
FOOD CHEMISTRY (2021)
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
Minmin Ai et al.
FOOD HYDROCOLLOIDS (2021)
Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd
Qing Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao et al.
FOOD HYDROCOLLOIDS (2021)
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
Chengbin Zhao et al.
FOOD BIOSCIENCE (2021)
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities
Jilu Feng et al.
FOOD CHEMISTRY (2021)
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
Hongqiang Chen et al.
FOOD HYDROCOLLOIDS (2020)
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
Chenying Wang et al.
FOOD HYDROCOLLOIDS (2020)
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
Long Sheng et al.
FOOD HYDROCOLLOIDS (2020)
Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation
Chengsheng Jia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
Xiuping Liang et al.
FOOD HYDROCOLLOIDS (2020)
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
Yao Lu et al.
FOOD HYDROCOLLOIDS (2020)
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates
Chengbin Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND 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)
Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins
Farhad Alavi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum
Anqi Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of the degree of glycation on the stability and aggregation of bovine serum albumin
Xuanting Liu et al.
FOOD HYDROCOLLOIDS (2020)
Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates
Jun Sun et al.
FOOD RESEARCH INTERNATIONAL (2020)
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
Peifeng Lv et al.
FOOD HYDROCOLLOIDS (2020)
Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.)
Zebin Guo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels
Bahareh Meydani et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Emulsifying properties of glycation or glycation-heat modified egg white protein
Chenying Wang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate
Zhen-Zhen Xu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (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)
Transglutaminase induced oligochitosan glycosylation of ferritin as a novel nanocarrier for food bioactive molecules
Rui Yang et al.
FOOD HYDROCOLLOIDS (2019)
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates
Rui Li et al.
FOOD HYDROCOLLOIDS (2019)
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
Weijun Chen et al.
FOOD HYDROCOLLOIDS (2019)
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Xufeng Wang et al.
FOOD CHEMISTRY (2018)
Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
Xinliu Zhang et al.
FOOD CHEMISTRY (2018)
Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels
Haibo Zhao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate
Fuguo Liu et al.
FOOD CHEMISTRY (2017)
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Xufeng Wang et al.
FOOD CHEMISTRY (2017)
Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions
Xiao Liu et al.
FOOD HYDROCOLLOIDS (2017)
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
Xue Shen et al.
FOOD HYDROCOLLOIDS (2017)
Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota
Toru Nakata et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Marianne N. Lund et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
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)
Properties of partially denatured whey protein products: Formation and characterisation of structure
Zhuo Zhang et al.
FOOD HYDROCOLLOIDS (2016)
Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
Cheng-Bin Zhao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation
Bei Zhang et al.
CARBOHYDRATE POLYMERS (2015)
Food properties of egg white protein modified by rare ketohexoses through Maillard reaction
Siwaporn O'Charoen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Response surface optimization of ultrasound-assisted enzymatic extraction polysaccharides from Lycium barbarum
Yong Liu et al.
CARBOHYDRATE POLYMERS (2014)
Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
Yaping An et al.
FOOD HYDROCOLLOIDS (2014)
Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating
Chen Li et al.
FOOD RESEARCH INTERNATIONAL (2014)
Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Dragana Stanic-Vucinic et al.
FOOD CHEMISTRY (2013)
Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis
Jin-Bo Zhang et al.
FOOD HYDROCOLLOIDS (2012)
Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
Jianhua Liu et al.
FOOD RESEARCH INTERNATIONAL (2012)
Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara
Jinhong Wu et al.
SECOND SREE CONFERENCE ON ENGINEERING MODELLING AND SIMULATION (CEMS 2012) (2012)
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
Esra Cakir et al.
FOOD HYDROCOLLOIDS (2011)
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
Lin Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Effect of soybean oligosaccharides on blood lipid, glucose levels and antioxidant enzymes activity in high fat rats
Hua Chen et al.
FOOD CHEMISTRY (2010)
Soy oligosaccharides in vitro fermentation characteristics and its effect on caecal microorganisms of young broiler chickens
Y. Lan et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2007)
Microwave improvement of soy protein isolate-saccharide graft reactions
JJ Guan et al.
FOOD CHEMISTRY (2006)