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Volumn 18, Issue 4, 1996, Pages 297-301

Maillard induced complexes of bovine serum albumin - A dilute solution study

Author keywords

Diffusion coefficient; Maillard reaction; Sedimentation coefficient

Indexed keywords

BOVINE SERUM ALBUMIN; XYLOSE;

EID: 0029881369     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/0141-8130(96)01090-2     Document Type: Article
Times cited : (17)

References (12)
  • 1
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    • Mauron, J. In: Maillard Reaction in Foods (C. Eriksson, ed.), Progress in Food Nutrition and Science, Pergamon, Oxford, 1981, 5, pp. 5-36.
    • (1981) Progress in Food Nutrition and Science , vol.5 , pp. 5-36
    • Mauron, J.1
  • 3
    • 0002258745 scopus 로고
    • The production of heat stable gels at low protein concentrations by the use of the Maillard reaction
    • G.O. Phillips, D.J. Wedlock and P.A. Williams, eds., Elsevier Applied Science
    • Hill, S.E., Mitchell, J.R. and Armstrong, H.J. The production of heat stable gels at low protein concentrations by the use of the Maillard Reaction. In: Gums and Stabilisers in the Food Industry (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds.), Elsevier Applied Science, 1992, pp. 471-478.
    • (1992) Gums and Stabilisers in the Food Industry , pp. 471-478
    • Hill, S.E.1    Mitchell, J.R.2    Armstrong, H.J.3
  • 4
    • 0342312526 scopus 로고
    • Techniques for light scattering from haemoglobin
    • V. Degiorgio, M. Corti and M. Giglio, eds., Plenum, New York
    • Sanders, A.H. and Connell, D.S. In: Techniques for Light Scattering from Haemoglobin (V. Degiorgio, M. Corti and M. Giglio, eds.), Light Scattering in Liquids and Macromolecular Solutions, Plenum, New York, 1980, p. 173.
    • (1980) Light Scattering in Liquids and Macromolecular Solutions , pp. 173
    • Sanders, A.H.1    Connell, D.S.2
  • 9
    • 0343617434 scopus 로고
    • Alterations to proteins during processing and the formation of structures
    • R.A. Lawrie, ed., Butterworth and Co Ltd.
    • Tombs, M.P. Alterations to proteins during processing and the formation of structures. In: Proteins as Human Food (R.A. Lawrie, ed.), Butterworth and Co Ltd., 1970, pp. 126-138.
    • (1970) Proteins as Human Food , pp. 126-138
    • Tombs, M.P.1
  • 10
    • 85025567869 scopus 로고
    • Fine stranded and particulate gels of β-Lactoglobulin and whey protein at varying pH
    • Langton, M and Hermansson, A.-M. Fine stranded and particulate gels of β-Lactoglobulin and whey protein at varying pH. Food Hydrocolloids 1992; 5: 523-539.
    • (1992) Food Hydrocolloids , vol.5 , pp. 523-539
    • Langton, M.1    Hermansson, A.-M.2
  • 11
    • 84986804771 scopus 로고
    • A comparison of the viscoelastic properties of conventional and Maillard protein gels
    • Armstrong, H.J., Hill, S.E., Schrooyen, P. and Mitchell, J.R. A comparison of the viscoelastic properties of conventional and Maillard protein gels. J. Texture Stud. 1994; 25: 285-298.
    • (1994) J. Texture Stud. , vol.25 , pp. 285-298
    • Armstrong, H.J.1    Hill, S.E.2    Schrooyen, P.3    Mitchell, J.R.4
  • 12
    • 44949266848 scopus 로고
    • A fluorescamine-based assay for the degree of glycation in Bovine Serum Albumin
    • Yaylayan, V.A., Huyghues-Despointes, A. and Polydorides, A. A fluorescamine-based assay for the degree of glycation in Bovine Serum Albumin. Food Res. Int., 1992; 25: 269-275.
    • (1992) Food Res. Int. , vol.25 , pp. 269-275
    • Yaylayan, V.A.1    Huyghues-Despointes, A.2    Polydorides, A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.