Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction

Food protein functionality: A comprehensive approach

E. Allen Foegeding, Jack Davis · Food Hydrocolloids · 2011 · 450 citations

Agriculture, Food Science, Nutritional Sciences +14

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 436 citations

Agriculture, Food Science, Food Engineering +12

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

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Weijun Chen, Xiaobin Ma, Wenjun Wang et al. · Food Hydrocolloids · 2018 · 275 citations

Agriculture, Dairy Science, Food Science +12

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 241 citations

Agriculture, Food Science, Nutritional Sciences +13