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کلمات کلیدی: Maillard reaction
موارد یافت شده: 11
1 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)2 - Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction (چکیده)
3 - Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree (چکیده)
4 - HEAT STABILITY AND SOLUBILITY OF CAMEL WHEY PROTEIN ISOLATE CONJUGATED WITH GUM ARABIC UNDER WET HEATING CONDITION BY MAILLARD REACTION (چکیده)
5 - Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal (چکیده)
6 - Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review (چکیده)
7 - Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review (چکیده)
8 - Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction (چکیده)
9 - The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems (چکیده)
10 - Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction (چکیده)
11 - Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity (چکیده)
