Concepedia

Protein-sugar Interactions

Protein-Sugar Interactions is a biochemical phenomenon characterized by the specific molecular associations between proteins and sugars that influence the structural and rheological properties of dairy products through mechanisms such as Maillard reactions, hydrogen bonding, and steric stabilization.

1K

Publications

56.6K

Citations

3.6K

Authors

1K

Institutions

Publications per year

2017–2026

201

Parents

Publications

1K

New Aspects of the Maillard Reaction in Foods and in the Human Body

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 734 citations

, , +14

Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction

Marcus A. Glomb, Vincent M. Monnier · Journal of Biological Chemistry · 1995 · 568 citations · Full text

, , +9

Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo

D G Dyer, James A. Blackledge, S R Thorpe et al. · Journal of Biological Chemistry · 1991 · 538 citations · Full text

, , +15

Hydrogen Bonding between Sugar and Protein Is Responsible for Inhibition of Dehydration-Induced Protein Unfolding

Steven Allison, Byeong S. Chang, Theodore W. Randolph et al. · Archives of Biochemistry and Biophysics · 1999 · 538 citations

, , +14

Carbohydrate Mimetics: A New Strategy for Tackling the Problem of Carbohydrate-Mediated Biological Recognition

P.S. Sears, Chi‐Huey Wong · Angewandte Chemie International Edition · 1999 · 510 citations

, , +16

1–5 of 1K

Authors

3.6K

  1. SD
    Sabato D’Auria

    Institute of Protein Biochemistry, Italy

    12 publications · 226 citations

    11

    h-index

  2. CH
    C. H. Lea

    University of Cambridge, United Kingdom

    11 publications · 721 citations

    11

    h-index

  3. KS
    Kathleen S. Matthews

    Rice University, United States

    10 publications · 360 citations

    10

    h-index

  4. AS
    Avadhesha Surolia

    Indian Institute of Science Bangalore, India

    11 publications · 458 citations

    10

    h-index

  5. MS
    Maria Staiano

    Institute of Protein Biochemistry, Italy

    11 publications · 203 citations

    10

    h-index

1–5 of 3.6K

Institutions

1K

  1. Centre National de la Recherche Scientifique

    Paris, France

    22 h-index

    77 publications

    4K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    21 h-index

    88 publications

    9.3K citations

  3. Northeast Agricultural University

    Harbin, China

    20 h-index

    119 publications

    8.3K citations

  4. Jiangnan University

    Wuxi, China

    18 h-index

    86 publications

    9K citations

  5. China Agricultural University

    Beijing, China

    13 h-index

    50 publications

    4.8K citations

  6. Wageningen University & Research

    Wageningen, The Netherlands

    13 h-index

    52 publications

    2.6K citations

  7. South China University of Technology

    Guangzhou, China

    12 h-index

    53 publications

    2.9K citations

  8. Rice University

    Houston, United States

    12 h-index

    32 publications

    2.5K citations

1–8 of 1K

Venues

  1. Food Hydrocolloids

    61 publications · 5.8K citations

    42

    h-index

  2. Food Chemistry

    54 publications · 4.1K citations

    36

    h-index

  3. Journal of Agricultural and Food Chemistry

    43 publications · 2.7K citations

    30

    h-index

  4. Journal of Biological Chemistry

    JBC · 40 publications · 3.9K citations

    28

    h-index

  5. Journal of Molecular Biology

    JMB · 20 publications · 1.3K citations

    18

    h-index

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