Glycation of whey protein isolate and emulsions prepared by conjugates

Melanoidins produced by the Maillard reaction: Structure and biological activity

Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 711 citations

Life Sciences, Biochemistry, Food Science +9

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

Life Sciences, Biochemistry, Food Science +13

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun, Susan D. Arntfield · Food Hydrocolloids · 2012 · 274 citations

Life Sciences, Biochemistry, Molecular Biology +15

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

Feng Xue, Chen Li, Xiangwei Zhu et al. · Food Research International · 2013 · 234 citations

Agriculture, Biochemistry, Food Science +15

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

Chen Li, Xingjian Huang, Qiang Peng et al. · Ultrasonics Sonochemistry · 2014 · 200 citations

Agriculture, Biochemistry, Food Science +14