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Milk-Derived Amadori Products in Feces of Formula-Fed Infants
Nina Sillner, Alesia Walker, Daniel Hemmler, Monika Bazanella, Silke S. Heinzmann, Dirk Haller and Philippe Schmitt-Kopplin Journal of Agricultural and Food Chemistry 67(28) 8061 (2019) https://doi.org/10.1021/acs.jafc.9b01889
Maillard induced aggregation of individual milk proteins and interactions involved
Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis
Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars
Qian Liu, Jing Li, Baohua Kong, Peijun Li and Xiufang Xia International Journal of Dairy Technology 67(2) 220 (2014) https://doi.org/10.1111/1471-0307.12110
Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics
Mass spectrometry for the analysis of protein lactosylation in milk products
Rosa Anna Siciliano, Maria Fiorella Mazzeo, Simona Arena, Giovanni Renzone and Andrea Scaloni Food Research International 54(1) 988 (2013) https://doi.org/10.1016/j.foodres.2012.10.044
Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Effect of Fructose and Glucose on Glycation of β-Lactoglobulin in an Intermediate-Moisture Food Model System: Analysis by Liquid Chromatography–Mass Spectrometry (LC–MS) and Data-Independent Acquisition LC–MS (LC–MSE)
Ying-jia Chen, Li Liang, Xiao-ming Liu, Theodore P. Labuza and Peng Zhou Journal of Agricultural and Food Chemistry 60(42) 10674 (2012) https://doi.org/10.1021/jf3027765
Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of β-Lactoglobulin/Lactose
Sisse Jongberg, Michael Rasmussen, Leif H. Skibsted and Karsten Olsen Australian Journal of Chemistry 65(12) 1620 (2012) https://doi.org/10.1071/CH12442
Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate–sugar model system
In Vitro Fermentation by Human Gut Bacteria of Proteolytically Digested Caseinomacropeptide Nonenzymatically Glycosylated with Prebiotic Carbohydrates
Oswaldo Hernandez-Hernandez, M. Luz Sanz, Sofia Kolida, Robert A. Rastall and F. Javier Moreno Journal of Agricultural and Food Chemistry 59(22) 11949 (2011) https://doi.org/10.1021/jf203576g
Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk
François Chevalier and Alan L. Kelly Journal of Agricultural and Food Chemistry 58(12) 7437 (2010) https://doi.org/10.1021/jf1010879
Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran
Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients
Asghar Taheri-Kafrani, Jean-Charles Gaudin, Hanitra Rabesona, Claudia Nioi, Deepesh Agarwal, Martine Drouet, Jean-Marc Chobert, Abdol-Khalegh Bordbar and Thomas Haertle Journal of Agricultural and Food Chemistry 57(11) 4974 (2009) https://doi.org/10.1021/jf804038t
Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions
H. Enomoto, Y. Hayashi, C.P. Li, S. Ohki, H. Ohtomo, M. Shiokawa and T. Aoki Journal of Dairy Science 92(7) 3057 (2009) https://doi.org/10.3168/jds.2009-2014
Mechanistic Study of Aldopentoses in the Maillard Reaction
Delphine Laroque, Claude Inisan, CÉline Berger, Éric Vouland and Fabienne GuÉrard Journal of Aquatic Food Product Technology 18(1-2) 156 (2009) https://doi.org/10.1080/10498850802586673
Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk
François Chevalier, Christophe Hirtz, Nicolas Sommerer and Alan L. Kelly Journal of Agricultural and Food Chemistry 57(13) 5948 (2009) https://doi.org/10.1021/jf900518n
Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels
Reconsidering the importance of interfacial properties in foam stability
Peter A. Wierenga, Lianne van Norél and Elka S. Basheva Colloids and Surfaces A: Physicochemical and Engineering Aspects 344(1-3) 72 (2009) https://doi.org/10.1016/j.colsurfa.2009.02.012
Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods
Marta Corzo-Martínez, F. Javier Moreno, Agustín Olano and Mar Villamiel Journal of Agricultural and Food Chemistry 56(11) 4244 (2008) https://doi.org/10.1021/jf7036714
The emulsion flocculation stability of protein–carbohydrate diblock copolymers
Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation
Solid‐state glycation of β‐lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques
François Fenaille, François Morgan, Véronique Parisod, Jean‐Claude Tabet and Philippe A. Guy Rapid Communications in Mass Spectrometry 17(13) 1483 (2003) https://doi.org/10.1002/rcm.1077
Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars
François Chevalier, Jean-Marc Chobert, Claude Genot and Thomas Haertlé Journal of Agricultural and Food Chemistry 49(10) 5031 (2001) https://doi.org/10.1021/jf010549x