Maillard glycation of β-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites
Lait, 81 5 (2001) 651-666
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin
Yan Zeng, Huan Zhang, Yuping Guan, Lili Zhang and Yuanxia SunFood Science and Biotechnology 22 (2) 341 (2013)
DOI: 10.1007/s10068-013-0086-9
See this article
Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels
Xin Gu, Lydia J. Campbell and Stephen R. EustonFood Hydrocolloids 23 (2) 314 (2009)
DOI: 10.1016/j.foodhyd.2008.01.005
See this article
Food Allergy
Anna Ondracek and Eva UntersmayrFood Allergy 203 (2017)
DOI: 10.1201/9781315120126-10
See this article
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
Graciela E. Leiva, Gabriela B. Naranjo and Laura S. MalecFood Chemistry 215 410 (2017)
DOI: 10.1016/j.foodchem.2016.08.003
See this article
Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Dragana Stanic-Vucinic, Ivana Prodic, Danijela Apostolovic, Milan Nikolic and Tanja Cirkovic VelickovicFood Chemistry 138 (1) 590 (2013)
DOI: 10.1016/j.foodchem.2012.10.087
See this article
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile
Fengchao Zha, Kun Gao, Jiajia Rao and Bingcan ChenTrends in Food Science & Technology 114 658 (2021)
DOI: 10.1016/j.tifs.2021.06.029
See this article
Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation
Beate Hiller and Peter Christian LorenzenFood Research International 43 (4) 1155 (2010)
DOI: 10.1016/j.foodres.2010.02.006
See this article
The emulsion flocculation stability of protein–carbohydrate diblock copolymers
Tim J. Wooster and Mary Ann AugustinJournal of Colloid and Interface Science 313 (2) 665 (2007)
DOI: 10.1016/j.jcis.2007.04.054
See this article
Glycation of α-lactalbumin with different size saccharides: Effect on protein structure and antigenicity
Ming Zhang, Junyan Zheng, Keshan Ge, et al.International Dairy Journal 34 (2) 220 (2014)
DOI: 10.1016/j.idairyj.2013.09.003
See this article
Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics
Qian Liu, Jing Li, Baohua Kong, Na Jia and Peijun LiFood Science and Biotechnology 23 (1) 33 (2014)
DOI: 10.1007/s10068-014-0005-8
See this article
Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin
J. Moisés Laparra, Marta Corzo-Martinez, Mar Villamiel, F. Javier Moreno and Yolanda SanzFood Chemistry 129 (4) 1435 (2011)
DOI: 10.1016/j.foodchem.2011.05.102
See this article
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 XiaInternational Journal of Dairy Technology 67 (2) 220 (2014)
DOI: 10.1111/1471-0307.12110
See this article
Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of α-Lactalbumin Glycated via the Maillard Reaction
Ruud ter Haar, Henk A. Schols and Harry GruppenJournal of Agricultural and Food Chemistry 59 (17) 9378 (2011)
DOI: 10.1021/jf2027395
See this article
Interaction of β-Lactoglobulin with Small Hydrophobic Ligands - Influence of Covalent AITC Modification on β-LG Tryptic Cleavage
Julia Katharina Keppler, Tomas Koudelka, Kalpana Palani, Andreas Tholey and Karin SchwarzFood Biophysics 9 (4) 349 (2014)
DOI: 10.1007/s11483-014-9361-4
See this article
Mechanistic Study of Aldopentoses in the Maillard Reaction
Delphine Laroque, Claude Inisan, CÉline Berger, Éric Vouland and Fabienne GuÉrardJournal of Aquatic Food Product Technology 18 (1-2) 156 (2009)
DOI: 10.1080/10498850802586673
See this article
Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of β-Lactoglobulin/Lactose
Sisse Jongberg, Michael Rasmussen, Leif H. Skibsted and Karsten OlsenAustralian Journal of Chemistry 65 (12) 1620 (2012)
DOI: 10.1071/CH12442
See this article
Encyclopedia of Dairy Sciences
F. Chevalier and N. SommererEncyclopedia of Dairy Sciences 198 (2011)
DOI: 10.1016/B978-0-12-374407-4.00019-4
See this article
Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review)
Christine M. OliverCritical Reviews in Food Science and Nutrition 51 (5) 410 (2011)
DOI: 10.1080/10408391003632841
See this article
Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems
Peng Zhou, Mufan Guo, Dasong Liu, Xiaoming Liu and Teodore P. LabuzaJournal of Food Science 78 (3) C437 (2013)
DOI: 10.1111/1750-3841.12061
See this article
Mass spectrometry for the analysis of protein lactosylation in milk products
Rosa Anna Siciliano, Maria Fiorella Mazzeo, Simona Arena, Giovanni Renzone and Andrea ScaloniFood Research International 54 (1) 988 (2013)
DOI: 10.1016/j.foodres.2012.10.044
See this article
Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran
Marta Corzo-Martínez, F. Javier Moreno, Mar Villamiel and Federico M. HarteFood Hydrocolloids 24 (1) 88 (2010)
DOI: 10.1016/j.foodhyd.2009.08.008
See this article
Advances in Food and Nutrition Research
Jean-Marc ChobertAdvances in Food and Nutrition Research 47 1 (2003)
DOI: 10.1016/S1043-4526(03)47001-0
See this article
Advances in Food and Nutrition Research
Mary Ann Augustin and Punsandani UdabageAdvances in Food and Nutrition Research 53 1 (2007)
DOI: 10.1016/S1043-4526(07)53001-9
See this article
Milk and Dairy Products in Human Nutrition
Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert and Steve L. TaylorMilk and Dairy Products in Human Nutrition 111 (2013)
DOI: 10.1002/9781118534168.ch6
See this article
Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation
Stefan K. Baier and D. Julian McClementsComprehensive Reviews in Food Science and Food Safety 4 (3) 43 (2005)
DOI: 10.1111/j.1541-4337.2005.tb00072.x
See this article
Food protein interactions in sugar solutions
Maria G Semenova, Anna S Antipova and Larisa E BelyakovaCurrent Opinion in Colloid & Interface Science 7 (5-6) 438 (2002)
DOI: 10.1016/S1359-0294(02)00079-1
See this article
Reconsidering the importance of interfacial properties in foam stability
Peter A. Wierenga, Lianne van Norél and Elka S. BashevaColloids and Surfaces A: Physicochemical and Engineering Aspects 344 (1-3) 72 (2009)
DOI: 10.1016/j.colsurfa.2009.02.012
See this article
In vitro lipolysis of fish oil microcapsules containing protein and resistant starch
Cheryl Chung, Luz Sanguansri and Mary Ann AugustinFood Chemistry 124 (4) 1480 (2011)
DOI: 10.1016/j.foodchem.2010.07.115
See this article
Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state
Seronei Chelulei Cheison, Erik Josten and Ulrich KulozikJournal of Food Engineering 116 (1) 176 (2013)
DOI: 10.1016/j.jfoodeng.2012.11.003
See this article
Incorporation of Glycine Carbon Atoms into Melanoidin Polymers
R. I. Kublashvili and D. Sh. UgrekhelidzeChemistry of Natural Compounds 41 (3) 336 (2005)
DOI: 10.1007/s10600-005-0143-6
See this article
Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate-sugar model system
Qian Sun and Yongkang LuoInternational Journal of Food Science & Technology 46 (2) 358 (2011)
DOI: 10.1111/j.1365-2621.2010.02490.x
See this article
Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin
Yingjia Chen, Xiaoming Liu, Theodore P. Labuza and Peng ZhouFood Research International 54 (2) 1560 (2013)
DOI: 10.1016/j.foodres.2013.09.030
See this article
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-KopplinJournal of Agricultural and Food Chemistry 67 (28) 8061 (2019)
DOI: 10.1021/acs.jafc.9b01889
See this article
Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases
Y. Deng, P.A. Wierenga, H.A. Schols, S. Sforza and H. GruppenFood Hydrocolloids 69 210 (2017)
DOI: 10.1016/j.foodhyd.2017.02.007
See this article
Impact of Residual Lactose on Dry Heat-Induced Pre-texturization of Whey Proteins
Muhammad Gulzar and Jean Christophe JacquierFood and Bioprocess Technology 11 (11) 1985 (2018)
DOI: 10.1007/s11947-018-2162-x
See this article
Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk
François Chevalier and Alan L. KellyJournal of Agricultural and Food Chemistry 58 (12) 7437 (2010)
DOI: 10.1021/jf1010879
See this article
Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin
Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-Hyun Ahn and Hiroki SaekiJournal of Agricultural and Food Chemistry 53 (19) 7559 (2005)
DOI: 10.1021/jf0502045
See this article
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. KellyJournal of Agricultural and Food Chemistry 57 (13) 5948 (2009)
DOI: 10.1021/jf900518n
See this article
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 ZhouJournal of Agricultural and Food Chemistry 60 (42) 10674 (2012)
DOI: 10.1021/jf3027765
See this article
Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein–Sugar Foods with and without Addition of Resveratrol during Storage
Zhanwu Sheng, Mantun Gu, Wangjun Hao, Yixiao Shen, Weimin Zhang, Lili Zheng, Binling Ai, Xiaoyan Zheng and Zhimin XuJournal of Agricultural and Food Chemistry 64 (24) 5093 (2016)
DOI: 10.1021/acs.jafc.6b00877
See this article
In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review
Md. Anisur Rahman Mazumder, Parichat Hongsprabhas and Ranganathan Thottiam VasudevanJournal of Food Biochemistry 43 (12) e13089 (2019)
DOI: 10.1111/jfbc.13089
See this article
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 MorenoJournal of Agricultural and Food Chemistry 59 (22) 11949 (2011)
DOI: 10.1021/jf203576g
See this article
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
U.S. Schmidt, V.L. Pietsch, C. Rentschler, et al.Food Hydrocolloids 56 1 (2016)
DOI: 10.1016/j.foodhyd.2015.11.015
See this article
Maillard induced aggregation of individual milk proteins and interactions involved
Hugo B. Cardoso, Peter A. Wierenga, Harry Gruppen and Henk A. ScholsFood Chemistry 276 652 (2019)
DOI: 10.1016/j.foodchem.2018.10.061
See this article
Solid-state glycation of?-lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques
Fran�ois Fenaille, Fran�ois Morgan, V�ronique Parisod, Jean-Claude Tabet and Philippe A. GuyRapid Communications in Mass Spectrometry 17 (13) 1483 (2003)
DOI: 10.1002/rcm.1077
See this article
Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions
Xiaoxia Chen, Lina Zhang, Bhesh Bhandari and Peng ZhouJournal of Agricultural and Food Chemistry 66 (40) 10558 (2018)
DOI: 10.1021/acs.jafc.8b03544
See this article
Hydrophobicity and aggregation, but not glycation, are key determinants for uptake of thermally processed β-lactoglobulin by THP-1 macrophages
Ying Deng, Coen Govers, Shanna Bastiaan-Net, et al.Food Research International 120 102 (2019)
DOI: 10.1016/j.foodres.2019.01.038
See this article
Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions
H. Enomoto, Y. Hayashi, C.P. Li, et al.Journal of Dairy Science 92 (7) 3057 (2009)
DOI: 10.3168/jds.2009-2014
See this article
Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products
Lu Dong, Yuekun Wu, Wenxiang Wang, et al.Food Chemistry 288 276 (2019)
DOI: 10.1016/j.foodchem.2019.03.021
See this article
Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope
Alessandra Gasparini, Sofie Buhler, Andrea Faccini, Stefano Sforza and Tullia TedeschiMolecules 25 (6) 1294 (2020)
DOI: 10.3390/molecules25061294
See this article
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
Ourdia Kareb, Claude P. Champagne and Mohammed AïderJournal of Dairy Science 99 (4) 2552 (2016)
DOI: 10.3168/jds.2015-10037
See this article
Effect of reducing sugars on the in-vitro glycation of goat milk whey protein by mass spectrometry
Lina Zhang, Manik Chandra Roy and Peng ZhouLWT 147 111608 (2021)
DOI: 10.1016/j.lwt.2021.111608
See this article
Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit
Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant and Pairote WiriyachareeHeliyon 7 (5) e07094 (2021)
DOI: 10.1016/j.heliyon.2021.e07094
See this article
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 HaertleJournal of Agricultural and Food Chemistry 57 (11) 4974 (2009)
DOI: 10.1021/jf804038t
See this article
438 (2022)
DOI: 10.1016/B978-0-12-818766-1.00347-0
See this article
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 VillamielJournal of Agricultural and Food Chemistry 56 (11) 4244 (2008)
DOI: 10.1021/jf7036714
See this article
121 (2019)
DOI: 10.1007/978-981-13-8118-8_6
See this article
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 HaertléJournal of Agricultural and Food Chemistry 49 (10) 5031 (2001)
DOI: 10.1021/jf010549x
See this article
Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate—Effects on Molecular Structure and Proteolytic Stability
Jenny Spöttel, Johannes Brockelt, Sven Falke and Sascha RohnMolecules 26 (20) 6247 (2021)
DOI: 10.3390/molecules26206247
See this article