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Year | Number of Results |
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2018 | 1 |
2020 | 1 |
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Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment.
Nat Commun. 2023 Oct 26;14(1):6806. doi: 10.1038/s41467-023-42486-x.
Nat Commun. 2023.
PMID: 37884488
Free PMC article.
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.
Kutzli I, Weiss J, Gibis M.
Kutzli I, et al.
Foods. 2021 Feb 9;10(2):376. doi: 10.3390/foods10020376.
Foods. 2021.
PMID: 33572281
Free PMC article.
Review.
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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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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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