Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models-Reference-Cited by-同舟云学术

Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models

Published:2016-09-14 Issue:10 Volume:81 Page:C2405-C2424
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liang Zhili¹,Li Lin¹²³,Qi Haiping¹,Zhang Zhenbo Xu Xia¹,Li Bing¹²

Affiliation:

1. School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510640 China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China Univ. of Technology; Guangzhou 510640 China

3. Dongguan Univ. of Technology; Dongguan Guangdong Province 523808 China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13428/fullpdf

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4. Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model;Brands;J Agric Food Chem,2001

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