@article{decourcelle_emulsifying_2014,
	title = {Emulsifying and {Antioxidant} {Properties} of a {Shrimp} ({Pandalus} borealis) {Hydrolysate} {Conjugated} {With} {Xylose} or {Dextran} {Through} the {Maillard} {Reaction} by {Dry}-{Heating} in {Mild} {Conditions}},
	volume = {3},
	copyright = {Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. The Editors reserve the right to edit or otherwise alter all contributions, but authors will receive proofs for approval before publication.  Copyrights for articles published in CCSE journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.},
	issn = {1927-0895},
	url = {http://www.ccsenet.org/journal/index.php/jfr/article/view/37149},
	doi = {10.5539/jfr.v3n3p144},
	abstract = {Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5\% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.},
	language = {en},
	number = {3},
	urldate = {2015-09-30TZ},
	journal = {Journal of Food Research},
	author = {Decourcelle, Nicolas and Sabourin, Claire and Aubry, Thierry and Guérard, Fabienne},
	month = may,
	year = {2014},
	keywords = {ACL, E1, antioxidant properties, emulsifying properties, hydrolysate, maillard reaction, shrimp, xylose},
	pages = {p144}
}

{"_id":"KX3NtmKu3wrWiMphS","bibbaseid":"decourcelle-sabourin-aubry-gurard-emulsifyingandantioxidantpropertiesofashrimppandalusborealishydrolysateconjugatedwithxyloseordextranthroughthemaillardreactionbydryheatinginmildconditions-2014","downloads":0,"creationDate":"2016-02-08T11:50:11.640Z","title":"Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions","author_short":["Decourcelle, N.","Sabourin, C.","Aubry, T.","Guérard, F."],"year":2014,"bibtype":"article","biburl":"http://bibbase.org/zotero/LEMARLAB","bibdata":{"bibtype":"article","type":"article","title":"Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions","volume":"3","copyright":"Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. The Editors reserve the right to edit or otherwise alter all contributions, but authors will receive proofs for approval before publication. Copyrights for articles published in CCSE journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.","issn":"1927-0895","url":"http://www.ccsenet.org/journal/index.php/jfr/article/view/37149","doi":"10.5539/jfr.v3n3p144","abstract":"Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.","language":"en","number":"3","urldate":"2015-09-30TZ","journal":"Journal of Food Research","author":[{"propositions":[],"lastnames":["Decourcelle"],"firstnames":["Nicolas"],"suffixes":[]},{"propositions":[],"lastnames":["Sabourin"],"firstnames":["Claire"],"suffixes":[]},{"propositions":[],"lastnames":["Aubry"],"firstnames":["Thierry"],"suffixes":[]},{"propositions":[],"lastnames":["Guérard"],"firstnames":["Fabienne"],"suffixes":[]}],"month":"May","year":"2014","keywords":"ACL, E1, antioxidant properties, emulsifying properties, hydrolysate, maillard reaction, shrimp, xylose","pages":"p144","bibtex":"@article{decourcelle_emulsifying_2014,\n\ttitle = {Emulsifying and {Antioxidant} {Properties} of a {Shrimp} ({Pandalus} borealis) {Hydrolysate} {Conjugated} {With} {Xylose} or {Dextran} {Through} the {Maillard} {Reaction} by {Dry}-{Heating} in {Mild} {Conditions}},\n\tvolume = {3},\n\tcopyright = {Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. The Editors reserve the right to edit or otherwise alter all contributions, but authors will receive proofs for approval before publication. Copyrights for articles published in CCSE journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.},\n\tissn = {1927-0895},\n\turl = {http://www.ccsenet.org/journal/index.php/jfr/article/view/37149},\n\tdoi = {10.5539/jfr.v3n3p144},\n\tabstract = {Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5\\% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. 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