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Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0005-2736(75)90122-4openalex-snapshot
In vitro reassembly of the membranous vesicle from Escherichia coli outer membrane components
inferredcites →https://doi.org/10.1016/0014-5793(93)80939-ropenalex-snapshot
Novel surface functional properties of polymannosyl lysozyme constructed by genetic modification
inferredcites →https://doi.org/10.1016/0014-5793(94)01165-6openalex-snapshot
Polymannosylation to asparagine‐19 in hen egg white lysozyme in yeast
inferredcites →https://doi.org/10.1016/0167-4838(92)90070-topenalex-snapshot
Molecular weight determination and compositional analysis of dextran-protein conjugates using low-angle laser light scattering technique combined with high-performance gel chromatography
inferredcites →https://doi.org/10.1016/s0021-9258(17)33804-8openalex-snapshot
Preparation and characterization of a dextran-trypsin conjugate.
inferredcites →https://doi.org/10.1016/s0021-9258(18)31445-5openalex-snapshot
Hyperglycosylation of hen egg white lysozyme in yeast
inferredcites →https://doi.org/10.1016/s0963-9969(01)00144-2openalex-snapshot
Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates
inferredcites →https://doi.org/10.1021/bk-1991-0448.ch016openalex-snapshot
Excellent Emulsifying Properties of Protein—Dextran Conjugates
inferredcites →https://doi.org/10.1021/bk-1996-0650.ch019openalex-snapshot
Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications
inferredcites →https://doi.org/10.1021/jf00004a003openalex-snapshot
New antimicrobial characteristics of lysozyme-dextran conjugate
inferredcites →https://doi.org/10.1021/jf00006a010openalex-snapshot
Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation
inferredcites →https://doi.org/10.1021/jf00017a005openalex-snapshot
Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect
inferredcites →https://doi.org/10.1021/jf00023a001openalex-snapshot
Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides
inferredcites →https://doi.org/10.1021/jf00028a006openalex-snapshot
Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state
inferredcites →https://doi.org/10.1021/jf00074a029openalex-snapshot
Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins
inferredcites →https://doi.org/10.1021/jf00081a005openalex-snapshot
Preparation and characterization of ovalbumin-dextran conjugate having excellent emulsifying properties
inferredcites →https://doi.org/10.1021/jf001120topenalex-snapshot
Effect of Chemical and Genetic Attachment of Polysaccharides to Proteins on the Production of IgG and IgE
inferredcites →https://doi.org/10.1021/jf950586mopenalex-snapshot
Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme−Polysaccharide Conjugate
inferredcites →https://doi.org/10.1021/jf9705072openalex-snapshot
Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein
inferredcites →https://doi.org/10.1021/jf970989hopenalex-snapshot
Double-Glycosylated Lysozyme at Positions 19 and 49 Constructed by Genetic Modification and Its Surface Functional Properties
inferredcites →https://doi.org/10.1080/00021369.1985.10867087openalex-snapshot
Gelation of Casein and Soybean Globulins by Transglutaminase
inferredcites →https://doi.org/10.1080/00021369.1990.10869907openalex-snapshot
Functional Protein–Polysaccharide Conjugate Prepared by Controlled Dry-heating of Ovalbumin–Dextran Mixtures
inferredcites →https://doi.org/10.1271/bbb.56.567openalex-snapshot
Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating
inferredcites →https://doi.org/10.1271/bbb.57.1030openalex-snapshot
Identification of the Soybean Allergenic Protein,Gly mBd 30K, with the Soybean Seed 34-kDa Oil-body-associated Protein
inferredcites →https://doi.org/10.1271/bbb1961.50.3025openalex-snapshot
Glutamine-specific deamidation of .ALPHA.S1-casein by transglutaminase.
inferredcites →https://doi.org/10.4315/0362-028x-62.3.239openalex-snapshot
Antibacterial Activity of Shrimp Chitosan against Escherichia coli
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Applications of Bioconjugates
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Gelatin‐polysaccharide composite scaffolds for 3D cell culture and tissue engineering: Towards natural therapeutics
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Maillard conjugates and their potential in food and nutritional industries: A review
inferred← citeshttps://doi.org/10.1002/food.200300423openalex-snapshot
Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard‐type protein‐polysaccharide conjugation
inferred← citeshttps://doi.org/10.1002/jsfa.10187openalex-snapshot
Preparation and potential applications of casein–polysaccharide conjugates: a review
inferred← citeshttps://doi.org/10.1002/jsfa.10359openalex-snapshot
Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts
inferred← citeshttps://doi.org/10.1002/jsfa.5760openalex-snapshot
Formation of soy protein isolate–dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions
inferred← citeshttps://doi.org/10.1002/jsfa.7682openalex-snapshot
Modified properties of a glycated and cross‐linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa
inferred← citeshttps://doi.org/10.1002/jsfa.7741openalex-snapshot
Improving the emulsifying properties of β‐lactoglobulin–wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat
inferred← citeshttps://doi.org/10.1002/mrc.4812openalex-snapshot
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry
inferred← citeshttps://doi.org/10.1002/qua.23252openalex-snapshot
Molecular dynamics studies of lipid bilayer with gramicidin A: Effects of gramicidin a on membrane structure and hydrophobic match
inferred← citeshttps://doi.org/10.1007/8623_2015_128openalex-snapshot
Isolation of Glycoprotein Bioemulsifiers Produced by Marine Bacteria
inferred← citeshttps://doi.org/10.1007/978-3-030-04777-1_4openalex-snapshot
Determination of the Maillard Reaction Sites and Properties’ Effects of Lysozyme
inferred← citeshttps://doi.org/10.1007/978-3-030-17061-5_1openalex-snapshot
Biobased Nanoemulsions: Concept, Formulation, and Applications
inferred← citeshttps://doi.org/10.1007/978-3-030-35734-4_38-1openalex-snapshot
Polysaccharides of Biomedical Importance from Genetically Modified Microorganisms
inferred← citeshttps://doi.org/10.1007/978-3-030-42215-8_38openalex-snapshot
Polysaccharides of Biomedical Importance from Genetically Modified Microorganisms
inferred← citeshttps://doi.org/10.1007/978-3-319-58496-6_4openalex-snapshot
Nanoemulsions for Nutrient Delivery in Food
inferred← citeshttps://doi.org/10.1007/978-3-540-30429-6_9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-981-13-3813-7_12openalex-snapshot
Enzymatic Modification of Polymers
inferred← citeshttps://doi.org/10.1007/978-981-16-0320-4_9openalex-snapshot
Self-assembling Properties
inferred← citeshttps://doi.org/10.1007/s00217-014-2391-9openalex-snapshot
Glycation inhibits trichloroacetic acid (TCA)-induced whey protein precipitation
inferred← citeshttps://doi.org/10.1007/s00217-025-04770-6openalex-snapshot
Assessing antioxidant properties of Maillard reaction products: methods and potential applications as food preservatives
inferred← citeshttps://doi.org/10.1007/s00217-026-05047-2openalex-snapshot
Glycation of pea protein isolate with different mannooligosaccharides to improve solubility
inferred← citeshttps://doi.org/10.1007/s10068-010-0134-7openalex-snapshot
Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin
inferred← citeshttps://doi.org/10.1007/s10570-026-06997-2openalex-snapshot
Gelatin/cellulose composites as nanovehicles for anticancer and antimicrobial drug delivery: a review on synthesis, mechanisms, and challenges
inferred← citeshttps://doi.org/10.1007/s10616-022-00568-6openalex-snapshot
Functional improvements in β-conglycinin by preparing edible bioconjugates with ε-polylysine and dextran
inferred← citeshttps://doi.org/10.1007/s11483-008-9096-1openalex-snapshot
The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein
inferred← citeshttps://doi.org/10.1007/s11694-018-9852-yopenalex-snapshot
Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
inferred← citeshttps://doi.org/10.1007/s11694-018-9910-5openalex-snapshot
Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate
inferred← citeshttps://doi.org/10.1007/s11694-023-02130-0openalex-snapshot
Investigating the functional properties of soy protein isolate conjugated with oxidized basil seed gum through Maillard reaction in food systems
inferred← citeshttps://doi.org/10.1007/s11694-024-02989-7openalex-snapshot
Soy protein modification strategies, functional interplay and industrial relevance: a review
inferred← citeshttps://doi.org/10.1007/s11694-025-03985-1openalex-snapshot
Ergosterol-loaded emulsions stabilized by Pleurotus eryngii protein-polysaccharide Maillard conjugates: preparation, stability, delivery effect, and application in improving the quality of apple slices
inferred← citeshttps://doi.org/10.1007/s11746-006-5054-6openalex-snapshot
Stabilization of oils by microencapsulation with heated protein‐glucose syrup mixtures
inferred← citeshttps://doi.org/10.1007/s11746-012-2024-zopenalex-snapshot
Wood Adhesives Based on Alkaline Extracts from Wastewater Biosolids and Mustard Protein
inferred← citeshttps://doi.org/10.1007/s11746-013-2331-zopenalex-snapshot
Physicochemical Properties of Dry‐Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic
inferred← citeshttps://doi.org/10.1007/s11947-026-04227-yopenalex-snapshot
Microencapsulation by Egg White Powder and Gellan Gum Maillard Conjugates Formed by Ultrasound and Dry Heating
inferred← citeshttps://doi.org/10.1007/s13197-013-0946-6openalex-snapshot
Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates
inferred← citeshttps://doi.org/10.1007/s13197-016-2296-7openalex-snapshot
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties
inferred← citeshttps://doi.org/10.1007/s13197-020-04912-6openalex-snapshot
Influence of Maillard reaction conditions and solvent extraction on the surface activity and foaming characteristics of black cumin protein concentrates
inferred← citeshttps://doi.org/10.1007/s44187-025-00289-7openalex-snapshot
Sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) syrup: sustainable food upcycling and functional enhancement in animal products
inferred← citeshttps://doi.org/10.1007/s44463-025-00032-xopenalex-snapshot
Oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of whey protein isolate/inulin Maillard conjugates-based nanoemulsion delivery system containing fish oil
inferred← citeshttps://doi.org/10.1016/b978-0-12-802972-5.00026-3openalex-snapshot
Antimicrobials from herbs, spices, and plants
inferred← citeshttps://doi.org/10.1016/b978-0-12-804307-3.00007-7openalex-snapshot
Antimicrobials from herbs, spices, and plants
inferred← citeshttps://doi.org/10.1016/b978-0-12-804307-3.00015-6openalex-snapshot
Nanoencapsulation of essential oils for sustained release: application as therapeutics and antimicrobials
inferred← citeshttps://doi.org/10.1016/b978-0-12-804307-3.00019-3openalex-snapshot
Natural biopolymers as nanocarriers for bioactive ingredients used in food industries
inferred← citeshttps://doi.org/10.1016/b978-0-12-815667-4.00010-9openalex-snapshot
Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients
inferred← citeshttps://doi.org/10.1016/b978-0-12-816349-8.00002-3openalex-snapshot
Grafted biopolymers I: methodology and factors affecting grafting
inferred← citeshttps://doi.org/10.1016/b978-0-443-24044-7.00009-2openalex-snapshot
Mono/di saccharide–ligand interactions
inferred← citeshttps://doi.org/10.1016/b978-0-443-33955-4.00015-2openalex-snapshot
Cold atmospheric plasma treatment for modification of plant-based protein
inferred← citeshttps://doi.org/10.1016/j.bcab.2023.102690openalex-snapshot
The comparative studies on the physicochemical properties of mung bean protein isolate–polysaccharide conjugates prepared by ultrasonic or controlled heating treatment
inferred← citeshttps://doi.org/10.1016/j.carbpol.2010.03.003openalex-snapshot
Corn fiber gum and milk protein conjugates with improved emulsion stability
inferred← citeshttps://doi.org/10.1016/j.carbpol.2012.04.028openalex-snapshot
Laccase mediated conjugation of heat treated β-lactoglobulin and sugar beet pectin
inferred← citeshttps://doi.org/10.1016/j.carbpol.2012.08.052openalex-snapshot
Controllable antioxidative xylan–chitosan Maillard reaction products used for lipid food storage
inferred← citeshttps://doi.org/10.1016/j.carbpol.2012.08.096openalex-snapshot
Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi
inferred← citeshttps://doi.org/10.1016/j.carbpol.2014.11.060openalex-snapshot
Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin
inferred← citeshttps://doi.org/10.1016/j.carbpol.2016.08.054openalex-snapshot
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
inferred← citeshttps://doi.org/10.1016/j.carbpol.2016.11.044openalex-snapshot
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
inferred← citeshttps://doi.org/10.1016/j.carbpol.2021.118662openalex-snapshot
Chemical synthesis of polysaccharide–protein and polysaccharide–peptide conjugates: A review
inferred← citeshttps://doi.org/10.1016/j.carpta.2022.100257openalex-snapshot
Chitosan-based Maillard self-reaction products: Formation, characterization, antioxidant and antimicrobial potential
inferred← citeshttps://doi.org/10.1016/j.cis.2007.12.007openalex-snapshot
Implications of interfacial characteristics of food foaming agents in foam formulations
inferred← citeshttps://doi.org/10.1016/j.cis.2015.09.003openalex-snapshot
Formulation and stabilization of nano-/microdispersion systems using naturally occurring edible polyelectrolytes by electrostatic deposition and complexation
inferred← citeshttps://doi.org/10.1016/j.cis.2025.103522openalex-snapshot
Gum Arabic-protein coacervation: Recent advances for improved functionality and food applications
inferred← citeshttps://doi.org/10.1016/j.cocis.2017.01.002openalex-snapshot
Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications
inferred← citeshttps://doi.org/10.1016/j.cocis.2020.03.002openalex-snapshot
Protein–polysaccharide interactions and aggregates in food formulations
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2016.05.034openalex-snapshot
Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
inferred← citeshttps://doi.org/10.1016/j.colsurfb.2015.11.038openalex-snapshot
Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.108806openalex-snapshot
Construction of a quercetin-stabilized emulsion delivery system based on a Maillard reaction-derived Enteromorpha polysaccharide glycosylation conjugate and its in vitro release mechanisms
inferred← citeshttps://doi.org/10.1016/j.fbp.2025.11.002openalex-snapshot
Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101122openalex-snapshot
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102978openalex-snapshot
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.08.040openalex-snapshot
Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.11.009openalex-snapshot
The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.11.011openalex-snapshot
Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.03.078openalex-snapshot
Functional properties of the Maillard reaction products of rice protein with sugar
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.06.019openalex-snapshot
Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.03.115openalex-snapshot
Sodium caseinate–maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.11.037openalex-snapshot
Xylan chitosan conjugate - A potential food preservative
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.02.026openalex-snapshot
Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.167openalex-snapshot
Characterisation of bovine serum albumin–fucoidan conjugates prepared via the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.06.046openalex-snapshot
Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.07.012openalex-snapshot
Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.07.112openalex-snapshot
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125501openalex-snapshot
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128437openalex-snapshot
Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129072openalex-snapshot
Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130212openalex-snapshot
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135059openalex-snapshot
Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135162openalex-snapshot
Glycation with Uronic Acid-Type Reducing Sugar Enhances the Anti-Inflammatory Activity of Fish Myofibrillar Protein Via the Maillard Reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143601openalex-snapshot
Structural characterization and emulsification properties of quinoa protein-dextran conjugates fabricated through ultrasound-assisted Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146933openalex-snapshot
Enhanced emulsion stability through synergistic interactions in ternary Maillard conjugates of soy protein isolate, maltodextrin, and gum Arabic
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148584openalex-snapshot
Structural composition, digestive characteristics, interaction mechanism and functional properties of buckwheat protein: A comprehensive review
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2004.07.005openalex-snapshot
Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2004.10.013openalex-snapshot
Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2004.10.033openalex-snapshot
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2006.05.006openalex-snapshot
Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2006.07.015openalex-snapshot
Rheology of whey protein–dextran conjugate films at the air/water interface
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.11.009openalex-snapshot
New method for the purification of electrically charged polysaccharides
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.02.032openalex-snapshot
Formation of corn fiber gum–milk protein conjugates and their molecular characterization
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.04.013openalex-snapshot
Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.08.009openalex-snapshot
Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.12.022openalex-snapshot
Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.06.019openalex-snapshot
Resistant starch III from culled banana and its functional properties in fish oil emulsion
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.11.006openalex-snapshot
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.11.017openalex-snapshot
Rheological properties of whey protein and dextran conjugates at different reaction times
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.01.014openalex-snapshot
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.01.028openalex-snapshot
Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.06.003openalex-snapshot
Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.10.006openalex-snapshot
High temperature-short time glycation to improve heat stability of whey protein and reduce color formation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.11.022openalex-snapshot
Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.05.008openalex-snapshot
Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.11.015openalex-snapshot
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.08.030openalex-snapshot
Potential impact of interfacial composition of proteins and polysaccharides stabilized emulsions on the modulation of lipolysis. The role of bile salts
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.10.025openalex-snapshot
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.04.026openalex-snapshot
Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.07.025openalex-snapshot
Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.12.037openalex-snapshot
Bioactive coconut protein concentrate films incorporated with antioxidant extract of mature coconut water
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.04.048openalex-snapshot
Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.06.030openalex-snapshot
Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.07.010openalex-snapshot
Improvement of emulsifying properties of Brea gum by controlled thermal treatment
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.08.034openalex-snapshot
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.05.012openalex-snapshot
The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105384openalex-snapshot
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105794openalex-snapshot
Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106519openalex-snapshot
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108102openalex-snapshot
Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108517openalex-snapshot
Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110126openalex-snapshot
Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111843openalex-snapshot
Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure–function relationship
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.09.031openalex-snapshot
Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.07.026openalex-snapshot
Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.03.020openalex-snapshot
Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.09.019openalex-snapshot
Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.01.002openalex-snapshot
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.01.012openalex-snapshot
Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.12.038openalex-snapshot
Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.08.030openalex-snapshot
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.08.057openalex-snapshot
Dry heating of whey proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.08.065openalex-snapshot
Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114681openalex-snapshot
Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.foostr.2017.02.004openalex-snapshot
Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions
inferred← citeshttps://doi.org/10.1016/j.fufo.2024.100380openalex-snapshot
Insights into multi-component digestion and antioxidant release from plant protein-seaweed-based Maillard conjugate-MRP systems
inferred← citeshttps://doi.org/10.1016/j.heliyon.2021.e07094openalex-snapshot
Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit
inferred← citeshttps://doi.org/10.1016/j.idairyj.2010.04.002openalex-snapshot
Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin
inferred← citeshttps://doi.org/10.1016/j.idairyj.2020.104660openalex-snapshot
Impact of conjugation with maltodextrin on rheological properties of sodium caseinate
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.106036openalex-snapshot
Impact of conjugation of whey protein concentrate with different carbohydrates: Monitoring structural and technofunctional variations
inferred← citeshttps://doi.org/10.1016/j.ifset.2021.102724openalex-snapshot
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2013.01.018openalex-snapshot
Preparation of phosvitin–dextran conjugates under high temperature in a liquid system
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2017.04.019openalex-snapshot
Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2017.05.124openalex-snapshot
Physicochemical and functional properties of ultrasonic-treated tragacanth hydrogels cross-linked to lysozyme
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.03.101openalex-snapshot
Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.10.229openalex-snapshot
Nanostructured conjugates from tara gum and α-lactalbumin. Part 1. Structural characterization
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.11.087openalex-snapshot
Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.128035openalex-snapshot
Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.130298openalex-snapshot
Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.149365openalex-snapshot
Structural reorganization and enhancing the functional properties of pumpkin seed protein isolate by conjugation with cherry gum exudate through Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.154640openalex-snapshot
Hot-melt extrusion-assisted Maillard-type modification of donkey-hide gelatin with mannose oligosaccharides improves aqueous dissolution and recovery of CTX-affected hematological and immune-related parameters
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2011.12.006openalex-snapshot
Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2014.09.005openalex-snapshot
Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof
inferred← citeshttps://doi.org/10.1016/j.jcis.2006.07.081openalex-snapshot
β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability
inferred← citeshttps://doi.org/10.1016/j.jcis.2007.04.054openalex-snapshot
The emulsion flocculation stability of protein–carbohydrate diblock copolymers
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2010.03.040openalex-snapshot
Functional egg white–pectin conjugates prepared by controlled Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.04.020openalex-snapshot
Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan
inferred← citeshttps://doi.org/10.1016/j.jpba.2006.04.004openalex-snapshot
Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods
inferred← citeshttps://doi.org/10.1016/j.lwt.2009.03.012openalex-snapshot
Optimization of Maillard reaction products from casein–glucose using response surface methodology
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.12.003openalex-snapshot
Characteristics and functional properties of buckwheat protein–sugar Schiff base complexes
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.11.061openalex-snapshot
Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111697openalex-snapshot
Digestibility and stability of ultrasound-treated fish oil emulsions prepared by water-soluble bitter almond gum glycated with caseinate
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112252openalex-snapshot
Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114255openalex-snapshot
The glycation of silk sericin to enhance its application to functional foods
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118654openalex-snapshot
Characterization of structural and functional properties of walnut protein isolate-apple pectin Maillard conjugates
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119048openalex-snapshot
Synergistic stabilization of DHA nanoemulsions using sodium caseinate-gum Arabic Maillard conjugates
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.02.011openalex-snapshot
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2014.03.018openalex-snapshot
Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment
inferred← citeshttps://doi.org/10.1016/s1043-4526(07)53001-9openalex-snapshot
Influence of Processing on Functionality of Milk and Dairy Proteins
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b00660openalex-snapshot
Can Glycation Reduce Food Allergenicity?
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b06713openalex-snapshot
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.2c00180openalex-snapshot
Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating
inferred← citeshttps://doi.org/10.1021/jf071111lopenalex-snapshot
Characterization and in Vitro Digestibility of Bovine β-Lactoglobulin Glycated with Galactooligosaccharides
inferred← citeshttps://doi.org/10.1021/jf302402kopenalex-snapshot
Moisture-Induced Quality Changes of Hen Egg White Proteins in a Protein/Water Model System
inferred← citeshttps://doi.org/10.1021/jf400634wopenalex-snapshot
Synthesis of Structured Lipid Enriched with Omega Fatty Acids andsn-2 Palmitic Acid by Enzymatic Esterification and Its Incorporation in Powdered Infant Formula
inferred← citeshttps://doi.org/10.1021/jf7036714openalex-snapshot
Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods
inferred← citeshttps://doi.org/10.1021/la303062jopenalex-snapshot
Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process
inferred← citeshttps://doi.org/10.1021/la503606copenalex-snapshot
Modification of Ovalbumin with Fructooligosaccharides: Consequences for Network Morphology and Mechanical Deformation Responses
inferred← citeshttps://doi.org/10.1039/b801739popenalex-snapshot
Nano- and micro-structured assemblies for encapsulation of food ingredients
inferred← citeshttps://doi.org/10.1039/c1fo10187kopenalex-snapshot
Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality
inferred← citeshttps://doi.org/10.1039/c3fo60499copenalex-snapshot
Stabilization of food dispersions by enzymes
inferred← citeshttps://doi.org/10.1039/c5ra15261eopenalex-snapshot
Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate
inferred← citeshttps://doi.org/10.1039/c7fo00588aopenalex-snapshot
Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion
inferred← citeshttps://doi.org/10.1080/09168451.2017.1361805openalex-snapshot
Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates
inferred← citeshttps://doi.org/10.1080/10408398.2012.755669openalex-snapshot
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
inferred← citeshttps://doi.org/10.1080/10408398.2018.1507995openalex-snapshot
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
inferred← citeshttps://doi.org/10.1080/10408398.2021.1910139openalex-snapshot
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
inferred← citeshttps://doi.org/10.1080/10942912.2014.962040openalex-snapshot
Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-Lactoglobulin through Maillard-Type Reaction
inferred← citeshttps://doi.org/10.1080/10942912.2017.1338727openalex-snapshot
Structural and functional properties of Maillard reaction products of protein isolate (mung bean,Vigna radiate(L.)) with dextran
inferred← citeshttps://doi.org/10.1080/87559129.2021.1926485openalex-snapshot
Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes
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