Publications

Publiction is ….

Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α- dicarbonyl compounds production

Journal
Pui Khoon Hong and Mirko Betti
Food Chem 212: 234-243.
Publication year: 2016

Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

Journal
Pui Khoon Hong, Maurice Ndagijimana, Mirko Betti
P.K. Hong, M. Ndagijimana & M. Betti. 2016. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chemistry 197 (Part B): 1143-1152
Publication year: 2016

Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity

Journal
Pui Khoon Hong, Davide Gottard, Maurice Ndagijimana & Mirko Betti
Pui Khoon Hong, Davide Gottard, Maurice Ndagijimana & Mirko Betti. 2014. Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity. Food Chem 142 (1): 285-293.
Publication year: 2014

Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties

Journal
Davide Gottardi, Pui Khoon Hong, Maurice Ndagijimana, & Mirko Betti
D. Gottardi, P. K. Hong, M. Ndagijimana, & M. Betti. 2014. Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties. LWT- Food Sci Tech 57(1):181-187
Publication year: 2014