Creating proteins with novel functionality via the Maillard reaction: a review (Q36452380)

14 August 2017

1 reference

title

Creating proteins with novel functionality via the Maillard reaction: a review (English)

1 reference

14 August 2017

Christine M Oliver

1

1 reference

PubMed ID

16621753

14 August 2017

Laurence D Melton

series ordinal

2

1 reference

PubMed ID

16621753

14 August 2017

Roger A Stanley

series ordinal

3

1 reference

14 August 2017

1 January 2006

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Critical Reviews in Food Science and Nutrition

14 August 2017

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14 August 2017

46

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14 August 2017

4

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14 August 2017

337-350

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Progress of browning reactions during storage of liquid infant milks.

14 August 2017

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Mutagenicity of heated sugar-casein systems: effect of the Maillard reaction.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Modification of functional properties of egg-white proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Protein crosslinking by the Maillard reaction: dicarbonyl-derived imidazolium crosslinks in aging and diabetes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

The effect of glycosylation on emulsifying and structural properties of bovine beta-casein

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Detection of alpha-dicarbonyl compounds in Maillard reaction systems and in vivo

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

3-deoxypentosulose: an alpha-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solution

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Emulsifying properties of bovine serum albumin-galactomannan conjugates

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Cross-linking of proteins by Maillard processes--characterization and detection of a lysine-arginine cross-link derived from D-glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

New insights into protein crosslinking via the Maillard reaction: structural requirements, the effect on enzyme function, and predicted efficacy of crosslinking inhibitors as anti-ageing therapeutics

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Characterization and functional properties of lactosyl caseinomacropeptide conjugates.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Scavenging of Active Oxygen Species by Glycated Proteins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Maillard reaction in mild-based foods: nutritional consequences

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Carbohydrate carbonyl mobility--the key process in the formation of alpha-dicarbonyl intermediates

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Effects of sugars on whey protein isolate gelation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and filament-forming ability of fish myosin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Kinetic aspects of the Maillard reaction: a critical review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Mechanism of autoxidative glycosylation: identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Foam stabilization by protein-polysaccharide complexes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

Review of non-enzymatic browning and antioxidant capacity in processed foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690590957250

10.1080/10408690590957250

21 January 2018

Identifiers

DOI

1 reference

14 August 2017

1 reference

PubMed ID

16621753