Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

Advanced glycoxidation end products in commonly consumed foods

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Agriculture, Food Science, Nutritional Sciences +11

Gums and stabilisers for the food industry

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Thermodynamic incompatibility of proteins and polysaccharides in solutions

V. Ya. Grinberg, V. B. Tolstoguzov · Food Hydrocolloids · 1997 · 484 citations

Natural Sciences, Biochemistry, Biophysics +12

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

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Life Sciences, Biochemistry, Food Science +13

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Akio Kato · Food Science and Technology Research · 2002 · 268 citations · Full text

Agriculture, Biotechnology, Food Science +15