The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor-Reference-Cited by-同舟云学术

The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor

Published:2023-03 Issue: Volume:165 Page:112512
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sun Ao,Chen Lining,Wu Wei,Soladoye Olugbenga P.,Zhang Yuhao,Fu Yu^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. Combination of epigallocatechin gallate with L-cysteine in inhibiting Maillard browning of concentrated orange juice during storage;Chen;Lwt-Food Science and Technology,2022

4. Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo-and exoproteases;Chiang;International Journal of Food Science & Technology,2019

5. Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates;Chiang;Food Chemistry,2022

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