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2020 ◽  
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Author(s):  
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Rui Fang ◽  
Di Zhao ◽  
Ming Huang
Keyword(s):  
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Sarcoplasmic Protein ◽  
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The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

2020 ◽  
Vol 103 ◽  
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Author(s):  
Yuying Wang ◽  
Anqi Zhang ◽  
Xibo Wang ◽  
Ning Xu ◽  
Lianzhou Jiang
Keyword(s):  
Maillard Reaction ◽  
Soy Protein ◽  
Freeze Thaw ◽  
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Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product

2015 ◽  
Vol 69 ◽  
pp. 357-363 ◽  
Author(s):  
Yuexi Yang ◽  
Steve Cui ◽  
Jianhua Gong ◽  
S. Shea Miller ◽  
Qi Wang ◽  
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Maillard Reaction ◽  
Soy Protein ◽  
Maillard Reaction Product ◽  
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Vol 87 ◽  
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Author(s):  
Yunqi Shi ◽  
Rong Liang ◽  
Ling Chen ◽  
Huan Liu ◽  
H. Douglas Goff ◽  
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Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Emulsion System ◽  
Reaction Products ◽  
Water Emulsion ◽  
Antioxidant Mechanism ◽  
Oil In Water ◽  
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Vol 48 ◽  
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Author(s):  
Yuexi Yang ◽  
Steve W. Cui ◽  
Jianhua Gong ◽  
Qian Guo ◽  
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Keyword(s):  
Maillard Reaction ◽  
Soy Protein ◽  
Physical Stability ◽  
Maillard Reaction Product ◽  
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Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

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Vol 59 (24) ◽  
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Author(s):  
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Binbin Wei ◽  
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D. Julian Mcclements ◽  
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Keyword(s):  
Fish Oil ◽  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Oil In Water
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