Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose
Ke-Xin Dai(China Agricultural University), Hao Zhang(Luohe Medical College), Jiangpeng Wang(Southeast University), Yingting Luo(China Agricultural University), Fazheng Ren(Ministry of Education), Yaqi Tu(China Agricultural University)
Cited by 10
Related Papers
Aberrant gut microbiota alters host metabolome and impacts renal failure in humans and rodents
|Gut|2020|578
Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China
|Food and Chemical Toxicology|2010|223
Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method
|Food Hydrocolloids|2017|204
SCFAs alleviated steatosis and inflammation in mice with NASH induced by MCD
|Journal of Endocrinology|2020|203