The DOI matches its Crossref record; 130 of the 130 references it cites were found in a registry or an index.
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Abstract
Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.
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Cites
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Advanced glycation endproducts in food and their effects on health
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Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
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Cited by
Banwo, K., Olojede, A. O., Adesulu-Dahunsi, A. T., Verma, D. K., Thakur, M., Tripathy, S., Singh, S., Patel, A. R., Gupta, A. K., Aguilar, C. N., et al. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101320 · Cited by 313
Self-citationSun, C., Fu, J.-J., Tan, Z.-F., Zhang, G.-Y., Xu, X.-B., & Song, L. (2022) · LWT · doi:10.1016/j.lwt.2022.113465 · Cited by 84
Gelation Properties of Egg White Proteins: A Review
Mirarab Razi, S., Bagheri, H., Mohammadian, M., Mirarab-Razi, V., & Rashidinejad, A. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2279587 · Cited by 28
Metadata
- Authors
- Nooshkam, M., Varidi, M., & Verma, D. K.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2020-05
- Volume
- 131
- Pages
- 109003
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3002734649
- Cited by
- 282
- References
- 130
- FWCI
- 18.69
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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