In the present study, soy protein isolate (SPI) was noncovalently modified by (−)-
epigallocatechin-3-gallate (EGCG), and its foaming, emulsifying, and antioxidant properties …

The purpose of this study is to explore the optimal conditions for the preparation of bovine
serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment …

We aimed to study the effect of conjugation with gum Arabic (GA) by Maillard reaction in
aqueous solution on the structural properties of Canola protein isolate (CPI). First, the …

Dry-heated Maillard reaction was applied in the preparation of protein–polysaccharide
conjugates. Reaction mixtures containing soy protein isolate (SPI) and maltodextrin (1: 1 …

Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …

Rice bran protein hydrolysates (RBPH) pretreated with high hydrostatic pressure (HHP)
covalently interacted with ferulic acid (FA)(0.5 to 2.5 mg/mL) under alkaline conditions. The …

Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …

Peanut protein isolate (PPI) was glycated with glucomannan through classical heating or
ultrasound treatment in this work. The physicochemical properties of PPI–glucomannan …

In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical
properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard …

The aim of this study was to investigate the structural characteristics and antioxidant
activities of the Maillard reaction products obtained from whey protein isolate (WPI) and …