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The Antiglycative Effect and Potential Mechanism of LbGp in BSA-Fru Models and Biscuit.

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Title: The Antiglycative Effect and Potential Mechanism of LbGp in BSA-Fru Models and Biscuit.
Authors: Gong P; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Ke Y; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Wang J; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Long H; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Yang W; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Wang J; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Li N; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.
Source: Journal of food science [J Food Sci] 2026 May; Vol. 91 (5), pp. e71097.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Gong+P%22">Gong P</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Ke+Y%22">Ke Y</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Wang+J%22">Wang J</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Long+H%22">Long H</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Yang+W%22">Yang W</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Wang+J%22">Wang J</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.<br /><searchLink fieldCode="AU" term="%22Li+N%22">Li N</searchLink>; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1750-3841.71097
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        Text: English
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        StartPage: e71097
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      – TitleFull: The Antiglycative Effect and Potential Mechanism of LbGp in BSA-Fru Models and Biscuit.
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              Text: 2026 May
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