ArticleFood science and biotechnology2019
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate.
Article in Food science and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 29 citations in OpenAlex.
- The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal.Foods (Basel, Switzerland) · 2026Article
- Conformational and Physicochemical Properties ofFood science & nutrition · 2026Article
- Recent Insights into Protein-Polyphenol Complexes: Molecular Mechanisms, Processing Technologies, Synergistic Bioactivities, and Food Applications.Molecules (Basel, Switzerland) · 2026Review
- Modification approaches of walnut proteins to improve their structural and functional properties: A review.Food chemistry: X · 2024Article
- Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates.Food science and biotechnology · 2024Article
- Walnut (Nutrients · 2023Article
- An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry.Molecules (Basel, Switzerland) · 2022Review
- Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Molecules (Basel, Switzerland) · 2022Article
- Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers.Foods (Basel, Switzerland) · 2022Article
- Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.Foods (Basel, Switzerland) · 2022Article
- Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S-H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (
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