Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

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Functional properties and amino acid content of a protein isolate from mung bean flour*

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The measurement of amino groups in proteins and peptides

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Effect of Dextran on Protein Stability and Conformation Attributed to Macromolecular Crowding

Kenji Sasahara, Peter McPhie, Allen P. Minton · Journal of Molecular Biology · 2003 · 319 citations

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Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

Wittayachai Lertittikul, Soottawat Benjakul, Munehiko Tanaka · Food Chemistry · 2005 · 310 citations

Life Sciences, Biochemistry, Food Chemistry +2