Concepedia

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

María Julia Spotti, María J. Martinez, Ana M.R. Pilosof, M. C. Candioti, Amelia C. Rubiolo, Carlos R. Carrara

Food Hydrocolloids · 2014 · 115 citations · 42 references

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Concepts

References

42

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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Glycoprotein staining following electrophoresis on acrylamide gels

Robert M. Zacharius, Tatiana E. Zell, John H. Morrison et al. · Analytical Biochemistry · 1969 · 1.9K citations

, , +7

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

, , +12

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

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

, , +11

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

, , +2