美拉德反应中金属配合物的形成机理及构效研究

31071564
2010
C2001.食品原料学
于淑娟
面上项目
教授
华南理工大学
42万元
氨基酸;葡萄糖;金属;配合物
2011-01-01到2013-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 Iron-Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field 期刊论文 Zhonghe Wang|Jun Wang|Shoujun Guo|Xiaoli Xue|Shujuan Yu|
2 类黑精与Fe(Ⅱ)络合能力的研究 期刊论文 薛晓丽|王忠合|于淑娟|
3 Simultaneous analysis of reducing sugars and HMF by HPAEC-ECD comparing with HPLC-RID, an accurate means to detect dairy quality 期刊论文 Yong-Guang Guan|Pei Yu|Shu-Juan Yu|
4 Short communication: Possible mechanism for inhibiting the formation of polymers originated from 5-hydroxymethyl-2-furaldehyde by sulfite groups in the dairy thermal process 期刊论文 Guan, Yong-Guang|Zhu, Si-Ming|Yu, Shu-Juan|Xu, Xian-Bing|Zhu, Li-Cai|
5 Fluorescence Spectra Analysis of Whey Protein Isolate-Dextran Conjugate 期刊论文 Sun Wei-wei|Yu Shu-juan|Yang Xiao-quan|Wang Jin-mei|Guo Jian|Guo Rui|
6 Degradation of N‐(1‐Deoxy‐d‐xylulos‐1‐yl) glycine and N‐(1‐Deoxy‐d‐xylulos‐1‐yl) proline using thermal treatment 期刊论文 Zhang, Ping-Jun|Zhao, Zhen-Gang|Yu, Shu-Juan|He, Shu-Zhen|
7 不同温度热解酸化蔗糖制备低聚焦糖 期刊论文 王军|王忠合|薛晓丽|于淑娟|
8 Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing 期刊论文 Guan, Y. -G.|Wang, S. -L.|Yu, S. -J.|Yu, S. -M.|Zhao, Z. -G.|
9 Proposed formation mechanism, antioxidant activity and MDA-MB-231 cells survival analysis of two glucose–ammonium sulfite caramel colour melanoidins fractions 期刊论文 Yong-Guang Guan|Xin-Lan Wu|Shu-Juan Yu|Xian-Bing Xu|
10 SO32–effects the 5‐hydroxymethyl‐2‐furaldehyde content in ammonium sulphite–glucose solutions 期刊论文 Guan, Yong-Guang|Zhu, Si-Ming|Yu, Shu-Juan|Xu, Xian-Bing|Shi, Wen-Hui|
11 Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysine during the dairy thermal process 期刊论文 Xianbing Xu|Fei Ma|Shujuan Yu|Yongguang Guan|
12 Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde 期刊论文 Guan, Yong-Guang|Shi, Wen-Hui|Yu, Shu-Juan|Xu, Xian-Bing|
13 Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field 期刊论文 Sun, Wei-Wei|Yu, Shu-Juan|Zeng, Xin-An|Yang, Xiao-Quan|Jia, Xiao|
14 Thermodynamic characteristics and antibacterial properties of maltol complexes with Fe (3+) and Zn (2+) 期刊论文 王忠合|王军|薛晓丽|于淑娟|
15 Effects of pressure on the glucose–ammonium sulphite caramel solutions 期刊论文 Guan, Yong-Guang|Yu, Pei|Yu, Shu-Juan|Xu, Xian-Bing|Shi, Wen-Hui|Sun, Wei-Wei|
16 Kinetic modeling of Maillard reaction system subjected to pulsed electric field 期刊论文 Zhonghe Wang|Jun Wang|Shoujun Guo|Sen Ma|Shujuan Yu|
17 Partial purification and characterization of polyphenol oxidase from sugarcane (Saccharum officinarum L.) 期刊论文 Zhao, Zhengang|Zhu, Licai|Yu, Shujuan|Saska, Michael|
18 Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel 期刊论文 Sun, Wei-Wei|Yu, Shu-Juan|Yang, Xiao-Quan|Wang, Jin-Mei|Zhang, Jin-Bo|Zhang, Ye|Zheng, Er-Li|
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