Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

Published:2008-04-01 Issue:3 Volume:107 Page:1244-1252
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

AJANDOUZ E,DESSEAUX V,TAZI S,PUIGSERVER A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 146 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. Characteristics of IgE/IgG affinity and glycosylation sites in β-lactoglobulin subjected to synergistic HHP and galactose oligogalactose treatment;LWT;2024-09

2. Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review;Trends in Food Science & Technology;2024-09

3. Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes;Food Chemistry;2024-07

4. Contribution of lipid to the formation of characteristic volatile flavor of peanut oil;Food Chemistry;2024-06

5. Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction;Food Chemistry;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP