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Items: 1 to 20 of 154

1.

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system.

Wang WQ, Bao YH, Chen Y.

Food Chem. 2013 Aug 15;139(1-4):355-61. doi: 10.1016/j.foodchem.2013.01.072. Epub 2013 Feb 9.

PMID:
23561117
2.

Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions.

Zhu D, Damodaran S, Lucey JA.

J Agric Food Chem. 2008 Aug 27;56(16):7113-8. doi: 10.1021/jf800909w. Epub 2008 Jul 29.

PMID:
18662013
3.

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.

Vhangani LN, Van Wyk J.

Food Chem. 2013 Apr 15;137(1-4):92-8. doi: 10.1016/j.foodchem.2012.09.030. Epub 2012 Sep 16.

PMID:
23199995
4.

Triggering mechanisms for oxygen-scavenging function of ascorbic acid-incorporated whey protein isolate films.

Janjarasskul T, Min SC, Krochta JM.

J Sci Food Agric. 2013 Sep;93(12):2939-44. doi: 10.1002/jsfa.6120. Epub 2013 Apr 16.

PMID:
23450783
5.

Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system.

Oh NS, Young Lee J, Lee HA, Joung JY, Shin YK, Kim SH, Kim Y, Lee KW.

J Dairy Sci. 2016 Feb;99(2):947-58. doi: 10.3168/jds.2015-10009. Epub 2015 Nov 28.

PMID:
26627852
6.

Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides.

Nooshkam M, Madadlou A.

Food Chem. 2016 Jun 1;200:1-9. doi: 10.1016/j.foodchem.2015.12.094. Epub 2015 Dec 31.

PMID:
26830553
7.

The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins.

Oh NS, Lee HA, Lee JY, Joung JY, Lee KB, Kim Y, Lee KW, Kim SH.

J Dairy Sci. 2013 Aug;96(8):4899-911. doi: 10.3168/jds.2013-6613. Epub 2013 Jun 13. Erratum in: J Dairy Sci. 2014 Jul;97(7):4658.

PMID:
23769366
8.
9.

Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating.

Li CP, Enomoto H, Ohki S, Ohtomo H, Aoki T.

J Dairy Sci. 2005 Dec;88(12):4137-45.

PMID:
16291604
10.

Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.

Truong VD, Clare DA, Catignani GL, Swaisgood HE.

J Agric Food Chem. 2004 Mar 10;52(5):1170-6.

PMID:
14995116
11.

[Fluorescence spectra analysis of whey protein isolate-dextran conjugate].

Sun WW, Yu SJ, Yang XQ, Wang JM, Guo J, Guo R.

Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Dec;31(12):3307-10. Chinese.

PMID:
22295783
12.

Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity.

Yin Z, Sun Q, Zhang X, Jing H.

J Sci Food Agric. 2014 May;94(7):1332-9. doi: 10.1002/jsfa.6415. Epub 2013 Oct 31.

PMID:
24173610
13.

Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution.

Zhu D, Damodaran S, Lucey JA.

J Agric Food Chem. 2010 Mar 10;58(5):2988-94. doi: 10.1021/jf903643p.

PMID:
20146423
14.

Hardening of high-protein nutrition bars and sugar/polyol-protein phase separation.

McMahon DJ, Adams SL, McManus WR.

J Food Sci. 2009 Aug;74(6):E312-21. doi: 10.1111/j.1750-3841.2009.01225.x.

PMID:
19723194
15.

Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.

Kosaraju SL, Weerakkody R, Augustin MA.

J Agric Food Chem. 2010 Dec 8;58(23):12449-55. doi: 10.1021/jf103484z. Epub 2010 Nov 10.

PMID:
21067178
16.

Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.

Chen XM, Kitts DD.

J Food Sci. 2011 Aug;76(6):C831-7. doi: 10.1111/j.1750-3841.2011.02215.x. Epub 2011 May 27.

PMID:
21623789
17.
18.

Whey protein film with oxygen scavenging function by incorporation of ascorbic acid.

Janjarasskul T, Tananuwong K, Krochta JM.

J Food Sci. 2011 Nov-Dec;76(9):E561-8. doi: 10.1111/j.1750-3841.2011.02409.x. Epub 2011 Oct 20.

PMID:
22416701
19.

Maillard conjugation of lactulose with potentially bioactive peptides.

Nooshkam M, Madadlou A.

Food Chem. 2016 Feb 1;192:831-6. doi: 10.1016/j.foodchem.2015.07.094. Epub 2015 Jul 23.

PMID:
26304417
20.

Oil as reaction medium for glycation, oxidation, denaturation, and aggregation of whey protein systems of low water activity.

Potes N, Kerry JP, Roos YH.

J Agric Food Chem. 2013 Apr 17;61(15):3748-56. doi: 10.1021/jf400277z. Epub 2013 Apr 8.

PMID:
23517062

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