Concepedia

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

Xuyan Dong, Shanshan Du, Qianchun Deng, Hu Tang, Chen Yang, Fang Wei, Hong Chen, Siew Young Quek, Aijun Zhou, Liang Liu

International Journal of Biological Macromolecules · 2019 · 128 citations · 47 references

DOI

Concepts

References

47

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

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

, , +14

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

, , +8

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

Fenglin Gu, Jin Moon Kim, Shabbar Abbas et al. · Food Chemistry · 2009 · 311 citations

, , +12

Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization

Keying Qian, Steve W. Cui, Yan Wu et al. · Food Hydrocolloids · 2011 · 210 citations

, , +2

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

Dan Zhu, Srinivasan Damodaran, J.A. Lucey · Journal of Agricultural and Food Chemistry · 2008 · 197 citations

, , +17