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Investigation of the interaction of naringin palmitate with bovine serum albumin: spectroscopic analysis and molecular docking

PloS one, 2013-03, Vol.8 (3), p.e59106-e59106

2013

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Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage

Food and bioprocess technology, 2014-03, Vol.7 (3), p.887-900

2014

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Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions

Molecules (Basel, Switzerland), 2013-01, Vol.18 (1), p.1036-1052

2013

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Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates

International journal of molecular sciences, 2016-07, Vol.17 (7), p.1053-1053

2016

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Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

Molecules (Basel, Switzerland), 2016-04, Vol.21 (4), p.463-463

2016

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Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules (Basel, Switzerland), 2019-11, Vol.9 (11), p.721

2019

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Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides

Frontiers in nutrition (Lausanne), 2022-03, Vol.9, p.874650-874650

2022

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The fate of dietary advanced glycation end products in the body: from oral intake to excretion

Critical reviews in food science and nutrition, 2020-11, Vol.60 (20), p.3475-3491

2020

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Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment

Food chemistry, 2019-11, Vol.297, p.124957-124957, Article 124957

2019

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Rapid and Visualized Detection of Virulence-Related Genes of Vibrio cholerae in Water and Aquatic Products by Loop-Mediated Isothermal Amplification

Journal of food protection, 2022-01, Vol.85 (1), p.44-53

2022

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Insight into the binding modes and mechanisms of inhibition between soybean-peptides and α-amylase based on spectrofluorimetry and kinetic analysis

Food science & technology, 2021-05, Vol.142, p.110977, Article 110977

2021

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Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis

International journal of biological macromolecules, 2019-05, Vol.129, p.433-441

2019

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Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions

International journal of biological macromolecules, 2020-02, Vol.145, p.1091-1098

2020

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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment

International journal of biological macromolecules, 2020-10, Vol.160, p.741-749

2020

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Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes

International journal of food science & technology, 2022-04, Vol.57 (4), p.1975-1987

2022

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All-oxide thin-film varactors with SrMoO 3 -bottom electrodes and Mn/Ni-doped BST for sub-6 GHz applications

Ceramics international, 2024-07

2024

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Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system

Journal of the science of food and agriculture, 2016-05, Vol.96 (7), p.2555-2564

2016

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Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

International journal of food science & technology, 2021-11, Vol.56 (11), p.5647-5663

2021

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Evidence of glucuronidation of the glycation product LW-1: tentative structure and implications for the long-term complications of diabetes

Glycoconjugate journal, 2018-04, Vol.35 (2), p.177-190

2018

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Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models

Journal of food science, 2016-10, Vol.81 (10), p.C2405-C2424

2016

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Formation and Inhibition of N[epsilon]-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

Molecules (Basel, Switzerland), 2012-11, Vol.17 (11), p.12758

2012

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Formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating

Molecules (Basel, Switzerland), 2012-10, Vol.17 (11), p.12758-12770

2012

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Correction: Impact of thermal gas treatment on the surface modification of Li-rich Mn-based cathode materials for Li-ion batteries

Materials advances, 2023-10, Vol.4 (21), p.5371-5371

2023

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Impact of thermal gas treatment on the surface modification of Li-rich Mn-based cathode materials for Li-ion batteries

Materials advances, 2023-08, Vol.4 (17), p.3746-3758

2023

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Synthesis of coesite nanocrystals from ethane bridged periodic mesoporous organosilica at low temperature and extreme pressure

Chemical communications (Cambridge, England), 2010-12, Vol.46 (46), p.8815-8817

2010

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Investigation of the interaction of naringin palmitate with bovine serum albumin: spectroscopic analysis and molecular docking

Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage

Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions

Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates

Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides

The fate of dietary advanced glycation end products in the body: from oral intake to excretion

Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment

Rapid and Visualized Detection of Virulence-Related Genes of Vibrio cholerae in Water and Aquatic Products by Loop-Mediated Isothermal Amplification

Insight into the binding modes and mechanisms of inhibition between soybean-peptides and α-amylase based on spectrofluorimetry and kinetic analysis

Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis

Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions

Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment

Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes

All-oxide thin-film varactors with SrMoO 3 -bottom electrodes and Mn/Ni-doped BST for sub-6 GHz applications

Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system

Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

Evidence of glucuronidation of the glycation product LW-1: tentative structure and implications for the long-term complications of diabetes

Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models

Formation and Inhibition of N[epsilon]-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

Formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating

Correction: Impact of thermal gas treatment on the surface modification of Li-rich Mn-based cathode materials for Li-ion batteries

Impact of thermal gas treatment on the surface modification of Li-rich Mn-based cathode materials for Li-ion batteries

Synthesis of coesite nanocrystals from ethane bridged periodic mesoporous organosilica at low temperature and extreme pressure

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