Concepedia

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry

Xiaoqin Huang, Zongcai Tu, Hui Wang, Qiuting Zhang, Yueming Hu, Lan Zhang, Peipei Niu, Yan Shi, Hui Xiao

Food Chemistry · 2013 · 45 citations · 38 references

DOI

Concepts

References

38

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

, , +14

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 524 citations

, , +11

Heat-Induced Secondary Structure and Conformation Change of Bovine Serum Albumin Investigated by Fourier Transform Infrared Spectroscopy

Koichi Murayama, Mihoko Tomida · Biochemistry · 2004 · 477 citations

, , +17

Microfluidization as a potential technique to modify surface properties of soy protein isolate

Lan Shen, Chuan‐He Tang · Food Research International · 2012 · 289 citations

, , +14

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

Yan Liu, Guanli Zhao, Mouming Zhao et al. · Food Chemistry · 2011 · 267 citations

, , +7