Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels-Reference-Cited by-同舟云学术

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Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels

Published:2024-11 Issue: Volume:459 Page:140249
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Ruican,Zhai Xinyu,Hartel Richard W.,Chang Yawei,Pang Wenwen,Han Wen,Lv Huan,Wang Shuo

Funder

Zigong Science and Technology Program of China

Nankai University

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference50 articles.

1. Glycation of whey proteins: Technological and nutritional implications;Abd El-Salam;International Journal of Biological Macromolecules,2018

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Alder-Nissen;Journal of Agricultural Food Chemistry,1979

3. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system;ALjahdali;Critical Reviews in Food Science and Nutrition,2019

4. Study of junction zones in gelatin gels through selective enzymatic digestion;Benguigui;Polymer,1991

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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1. Biosynthesis of nonnutritive monosaccharide d‐allulose by metabolically engineered Escherichia coli from nutritive disaccharide sucrose;Biotechnology and Bioengineering;2024-09-11

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