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Page 1
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.
Foods. 2021 Feb 9;10(2):376. doi: 10.3390/foods10020376.
Foods. 2021.
PMID: 33572281
Free PMC article.
Review.
Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment.
Xu D, Zhou J, Soon WL, Kutzli I, Molière A, Diedrich S, Radiom M, Handschin S, Li B, Li L, Sturla SJ, Ewald CY, Mezzenga R.
Xu D, et al. Among authors: kutzli i.
Nat Commun. 2023 Oct 26;14(1):6806. doi: 10.1038/s41467-023-42486-x.
Nat Commun. 2023.
PMID: 37884488
Free PMC article.
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Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning.
Kutzli I, Gibis M, Baier SK, Weiss J.
Kutzli I, et al.
J Agric Food Chem. 2018 Oct 3;66(39):10283-10291. doi: 10.1021/acs.jafc.8b02104. Epub 2018 Sep 24.
J Agric Food Chem. 2018.
PMID: 30207710
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Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers.
Kutzli I , Griener D , Gibis M , Grossmann L , Baier SK , Weiss J .
Kutzli I , et al.
Food Funct. 2020 May 1;11(5):4049-4056. doi: 10.1039/d0fo00292e. Epub 2020 Apr 24.
Food Funct. 2020.
PMID: 32328603
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