Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments-Reference-Cited by-同舟云学术

Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

Published:2021-11 Issue: Volume:361 Page:130090
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Habinshuti Ildephonse,Mu Tai-Hua,Zhang Miao

Funder

National Key Research and Development Program of China

Chinese Academy of Agricultural Sciences

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds;Chen;Food Chemistry,2019

4. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein;Chen;Food Chemistry,2020

5. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates;Corzo-Martínez;Food Chemistry,2014

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