Concepedia

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita, Guadalupe I. Olivas, Paul Baruk Zamudio‐Flores, Carlos Horacio Acosta‐Muñiz, David R. Sepúlveda

Food Hydrocolloids · 2013 · 228 citations · 53 references

DOI

Concepts

References

53

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

, , +6

Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

Frank Church, Harold E. Swaisgood, David H. Porter et al. · Journal of Dairy Science · 1983 · 1.5K citations · Full text

, , +12

Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

Mahmood Akhtar, Eric Dickinson · Food Hydrocolloids · 2006 · 316 citations

, , +11

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

Laura Jiménez-Castaño, Mar Villamiel, Rosina López‐Fandiño · Food Hydrocolloids · 2006 · 276 citations

, , +13