Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders-Reference-Cited by-同舟云学术

Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders

Published:2019-03 Issue: Volume:244 Page:11-20
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhong Chao,Tan Songwen^ORCID,Langrish Timothy

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review;Aalaei;Crit. Rev. Food Sci. Nutr.,2018

2. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Dry. Technol.,2007

3. Interactions and incompatibilities of pharmaceutical excipients with active pharmaceutical ingredients: a comprehensive review;Bharate;J. Excipients Food Chem.,2016

4. AGEs and their interaction with AGE-receptors in vascular disease and diabetes mellitus. I. The AGE concept;Bierhaus;Cardiovasc. Res.,1998

5. A detailed analysis of the properties of radiolyzed proteinaceous amino acids;Cataldo;J. Radioanal. Nucl. Chem.,2011

Cited by 27 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

1. Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques;Journal of the Science of Food and Agriculture;2024-06-05

2. Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein;Journal of Cereal Science;2024-03

3. DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA;Química Nova;2024

4. Packaging and storage of spray-dried food powders;Spray Drying for the Food Industry;2024

5. Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies;Food Control;2023-11