Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates-Reference-Cited by-同舟云学术

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Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Published:2022-06 Issue: Volume:378 Page:132119
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ye Yongkang,Ye Shuangshuang,Wanyan Zhangxiang,Ping Hao,Xu Zixun,He Shudong,Cao Xiaodong,Chen Xiangyang,Hu Wanwan,Wei Zhaojun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films;Affes;Carbohydrate Polymers,2021

2. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS;Cai;Food Chemistry,2021

3. Improving the flavor and oxidation resistance of processed sunflower seeds with Maillard peptides;Chen;Food and Bioprocess Technology,2019

4. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose;Chen;Food Chemistry,2020

5. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction;Chiang;Food Research International,2019

Cited by 17 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. Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems;Food Chemistry;2024-11

2. Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities;Food Bioscience;2024-10

3. Effects of dehydration time on performances of polyamidoamine-epichlorohydrin resin and its modified soybean-based adhesive;International Journal of Adhesion and Adhesives;2024-09

4. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil;Food Research International;2024-06

5. Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats;International Journal of Molecular Sciences;2024-04-03

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