Results 11 to 20 of about 53,277 (253)
Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product [PDF]
Shipin Kexue, 2023 Objective: The purpose of this study was to explore the impact of dry heating time on the Maillard reaction between rice bran polysaccharide (RBP) and whey protein isolate (WPI) in order to develop a new emulsifier for the preparation of nanoemulsions ...
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing
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Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research [PDF]
Shipin Kexue, 2023 Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and ...
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong
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Shipin gongye ke-ji, 2023 In order to comprehensively evaluate the Maillard reaction system and optimize the conditions of theanine-glucose Maillard reaction, an artificial neural network coupled genetic algorithm (BP-GA) model for the comprehensive evaluation value of theamine ...
Yicong QU +3 more
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The Maillard reaction in traditional method sparkling wine
Frontiers in Microbiology, 2022 The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods,
Hannah M. Charnock +6 more
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Ultrasonics Sonochemistry, 2021 In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa).
Zhiyu Li +5 more
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Journal of Food Quality, 2021 This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds.
Yunliang Li +6 more
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Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis [PDF]
Shipin Kexue, 2023 In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions.
KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming
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Foods, 2022 This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments.
Jingjing Tai +8 more
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Heliyon, 2021 This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity ...
Chalermkwan Somjai +5 more
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The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose
Food Materials Research, 2022 Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified.
Meng Liu +9 more
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