This paper gives a critical evaluation of the use of fluorescence spectroscopy for measuring
chemical and physical changes in dairy products caused by processing and storage …

Highlights•Fluorescence spectroscopy can analyse the composition of dairy
products.•Potential to be used as an online tool for quality control.•Scope for advancement in …

Flexibility had been determined to be an important indicator governing the surface
properties of proteins and it was identified using the protease digestion method. In this study …

The functional properties and physiological functions of whey protein isolate (WPI)
decreased near its isoelectric point (PI). The Maillard reaction covalently binding …

The Maillard reaction has been used as a natural alternative to improve protein functionality
by covalent coupling with saccharides. However, if reaction conditions are not properly …

This study investigates the effect of Maillard reactions (MR) on the physico-chemical and
biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin …

This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent
and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the …

Maillard reaction (MR) of soy protein isolate (SPI) and d-galactose with the mass ratio (4: 1,
2: 1, and 1: 1) was conducted. The conformation of SPI was changed from ordered to …

Background D-ribose in cells and human serum participates in glycation of proteins resulting
in advanced glycation end products (AGEs) that affect cell metabolism and induce cell …

For the first time, the irradiation technology combined with Maillard reaction were used to
improve the freeze-thaw stability of soybean protein emulsion. The freeze-thaw stability of …