Improving emulsifying activity of &unknown;-polylysine by conjugation with dextran through the Maillard reaction

By Ho Y.-T.   Ishizaki S.   Tanaka M.  

Food Chemistry, Vol. 68, Iss. 4, 2000-03 ,pp. : 449-455

Elsevier

Access to resources Recommend Favorite

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

By Aoki T.   Kitahata K.   Fukumoto T.   Sugimoto Y.   Ibrahim H.R.   Kimura T.   Kato Y.   Matsuda T.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 401-406

Elsevier

Access to resources Recommend Favorite

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

By Diftis N.   Kiosseoglou V.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 1-6

Elsevier

Access to resources Recommend Favorite

DNA Strand Breaks Induced Through Active Oxygen Radicals by Fragrant Component 4-Hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard Reaction of Hexose/Amino Acid

By Hiramoto K.   Sekiguchi K.   Aso-O R.   Ayuha K.   Ni-Iyama H.   Kato T.   Kikugawa K.  

Food and Chemical Toxicology, Vol. 33, Iss. 10, 1995-10 ,pp. : 803-814

Elsevier

Access to resources Recommend Favorite

Applications of the Maillard reaction in the food industry

By Ames J.M.  

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

Elsevier

Access to resources Recommend Favorite