Author:
Siddiquy Mahbuba,JiaoJiao Yuan,Rahman Mohammad Habibur,Iqbal Muhammad Waheed,Al-Maqtari Qais Ali,Easdani Md.,Yiasmin Mst Nushrat,Ashraf Waqas,Hussain Arif,Zhang Lianfu
Funder
Xinjiang Innovation Team Construction Project in Key Areas, National Key Technology R&D Program for the 13th five-year plan
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference158 articles.
1. Aalaei, K., Rayner, M., & Sjöholm, I. (2019). Chemical methods and techniques to monitor early Maillard reaction in milk products; A review. Critical Reviews in Food Science and Nutrition, 59(12), 1829–1839.
2. Abd El-Salam, M. H., & El-Shibiny, S. (2018). Glycation of whey proteins: Technological and nutritional implications. International Journal of Biological Macromolecules, 112, 83–92.
3. Abdelkarim, G., Benaicha, S., Elmajdoub, N., Bellaoui, M., & Hamal, A. (2015). What is a bioactive compound? A combined definition for a preliminary consensus.
4. Alonso-Miravalles, L., & O’Mahony, J. A. (2018). Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients. Foods, 7(5), 73. Retrieved from https://www.mdpi.com/2304-8158/7/5/73
5. Arena, S., Renzone, G., D’Ambrosio, C., Salzano, A. M., & Scaloni, A. (2017). Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies. Food Chemistry, 219, 477–489.
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献