Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
Authors:
- 1 August 2018
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 257, 279-288
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Heilongjiang Province (C2017029)
- Northeast Agricultural University (16XG21)
This publication has 43 references indexed in Scilit:
- Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systemsFood Chemistry, 2013
- Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model systemFood Chemistry, 2012
- Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactionsCarbohydrate Polymers, 2010
- Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteinsFood Chemistry, 2009
- Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cellsFood Chemistry, 2009
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry, 2005
- Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish minceFood Chemistry, 2005
- Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model SystemsJournal of Food Science, 2001
- Maillard browning kinetics in a liquid model systemJournal of Agricultural and Food Chemistry, 1992
- ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. II. PRODUCTS FROM SUGARS AND PEPTIDES OR PROTEIN HYDROLYSATESJournal of Food Processing and Preservation, 1980