Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Abstract Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA)
conjugation via Maillard reaction was investigated. And the physicochemical properties of …

Free radical generation is directly related with oxidation in foods and biological systems.
Therefore, the search for methods to determine free radical scavenging is important. In this …

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 …

Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …

GC and GC–MS are excellent techniques for the analysis of carbohydrates; nevertheless the
preparation of adequate derivatives is necessary. The different functional groups that can be …

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

Research in the field of the Maillard reaction has developed rapidly in recent years as a
result of not only the application of improved analytical techniques, but also of the realisation …

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 …