Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction

Grain & Oil Science and Technology ◽

10.3724/sp.j.1447.gost.2018.18017 ◽

2018 ◽

Vol 1 (3) ◽

pp. 119-125

Author(s):

LI Jianghe ◽

QIN Ruiqi ◽

SONG Yongling ◽

WANG Ruolan ◽

YANG Shaoming

Keyword(s):

Maillard Reaction ◽

Emulsifying Properties

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Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.12.004 ◽

2018 ◽

Vol 76 ◽

pp. 173-183 ◽

Author(s):

Hao Chen ◽

Aiguo Ji ◽

Shuang Qiu ◽

Yan Liu ◽

Qiaomei Zhu ◽

...

Keyword(s):

Maillard Reaction ◽

Bovine Serum ◽

Emulsifying Properties

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Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.10.245 ◽

2020 ◽

Vol 153 ◽

pp. 1157-1164 ◽

Author(s):

Xuyan Dong ◽

Shanshan Du ◽

Qianchun Deng ◽

Hu Tang ◽

Chen Yang ◽

...

Keyword(s):

Antioxidant Activity ◽

Whey Protein ◽

Maillard Reaction ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

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Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates

European Food Research and Technology ◽

10.1007/s00217-013-2082-y ◽

2013 ◽

Vol 238 (1) ◽

pp. 129-138 ◽

Author(s):

Bo Zhang ◽

Yujie J. Chi ◽

Bing Li

Keyword(s):

Maillard Reaction ◽

Ultrasound Treatment ◽

Emulsifying Properties

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Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins

Food Hydrocolloids ◽

10.1016/j.foodhyd.2009.06.003 ◽

2009 ◽

Vol 23 (8) ◽

pp. 2270-2277 ◽

Author(s):

Tsai-hsin Chiu ◽

Ming-lun Chen ◽

Hung-chia Chang

Keyword(s):

Maillard Reaction ◽

Maillard Reaction Products ◽

Emulsifying Properties ◽

Reaction Products ◽

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Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00028a006 ◽

1993 ◽

Vol 41 (4) ◽

pp. 540-543 ◽

Author(s):

Akio. Kato ◽

Kazuaki. Minaki ◽

Kunihiko. Kobayashi

Keyword(s):

Maillard Reaction ◽

Egg White ◽

Emulsifying Properties ◽

Egg White Proteins

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Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

Carbohydrate Polymers ◽

10.1016/j.carbpol.2016.11.044 ◽

2017 ◽

Vol 157 ◽

pp. 1620-1627 ◽

Author(s):

Safoura Pirestani ◽

Ali Nasirpour ◽

Javad Keramat ◽

Stéphane Desobry ◽

Jordane Jasniewski

Keyword(s):

Maillard Reaction ◽

Liquid System ◽

Protein Isolate ◽

Emulsifying Properties ◽

Canola Protein ◽

Canola Protein Isolate

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Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction

International Journal of Food Science & Technology ◽

10.1111/ijfs.12323 ◽

2013 ◽

Vol 49 (2) ◽

pp. 460-467 ◽

Author(s):

Jinbo Zhang ◽

Nana Wu ◽

Ting Lan ◽

Xiaoquan Yang

Keyword(s):

High Temperature ◽

Maillard Reaction ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

High Temperature Short Time ◽

Dry Heating ◽

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Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.01.006 ◽

2012 ◽

Vol 28 (2) ◽

pp. 301-312 ◽

Author(s):

Jin-Bo Zhang ◽

Na-Na Wu ◽

Xiao-Quan Yang ◽

Xiu-Ting He ◽

Li-Juan Wang

Keyword(s):

Enzymatic Hydrolysis ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Emulsifying Properties ◽

Reaction Products

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Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction

Journal of Dispersion Science and Technology ◽

10.1080/01932691.2019.1650757 ◽

2019 ◽

Vol 41 (14) ◽

pp. 2082-2090

Author(s):

Dingyang Lv ◽

Fusheng Chen ◽

Lijun Yin ◽

Chenglong Liu

Keyword(s):

Whey Protein ◽

Maillard Reaction ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties

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Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

Food Research International ◽

10.1016/j.foodres.2010.07.026 ◽

2010 ◽

Vol 43 (8) ◽

pp. 2155-2160 ◽

Author(s):

Nicolas Decourcelle ◽

Claire Sabourin ◽

Gaëlle Dauer ◽

Fabienne Guérard

Keyword(s):

Maillard Reaction ◽

Emulsifying Properties ◽

Pandalus Borealis

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