Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation, otherwise known as Maillard reaction, endows food proteins with improved
functional properties, such as solubility, water retention capacity, gelling capacity, and …

Proteins are widely utilized to add functional properties, such as gelling and emulsification to
foods. These attributes depend on a number of factors such as molecular structure of the …

Glycation can be defined as an array of non-enzymatic post-translational modifications of
proteins formed by their interaction with reducing carbohydrates and carbonyl products of …

Glycation is a non-enzymatic post-translational modification of proteins, formed by the
reaction of reducing sugars and α-dicarbonyl products of their degradation with amino and …

Recently, increasing studies have shown that the functional properties of proteins, including
emulsifying properties, antioxidant properties, solubility, and thermal stability, can be …

Myofibrillar protein (MP) is often modified by various strategies to obtain better functional
properties, which are crucial to the quality of meat products. This study prepared MP-glucose …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

The products formed by glycosylation of food proteins with carbohydrates via the Maillard
reaction, also known as conjugates, are agents capable of changing and improving techno …

Glycation of milk proteins and peptides can be achieved by Maillard-induced conjugation of
reducing carbohydrates with the available amino groups of proteins/peptides during the …