Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction

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Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 129-133

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Improvement of functional properties of -lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

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Applications of the Maillard reaction in the food industry

By Ames J.M.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 431-439

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Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose

By Diftis N.   Kiosseoglou V.  

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Maillard reaction products inhibit apple polyphenoloxidase

By B. K. T.   Harris N.D.  

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