Color formation and Maillard reactions during the spray drying process of skim milk and model systems
Author:
Affiliation:
1. Drying and Process Technology Group, School of Chemical and Biomolecular Engineering The University of Sydney Darlington New South Wales Australia
Funder
Australian Government
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13936
Reference35 articles.
1. Factors influencing the early stage of the Maillard reaction
2. A kinetic model for whey protein denaturation at different moisture contents and temperatures
3. Modeling and simulation of milk emulsion drying in spray dryers
4. A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk
5. Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage
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