Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies-Reference-Cited by-同舟云学术

Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

Published:2021-05-24 Issue:11 Volume:56 Page:5647-5663
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Liang Zhili¹^ORCID,Chen Xu²,Yang Zhao¹,Lu Jihuan¹,Huang Jiacheng¹,Liu Yingyi¹,Chen Lin¹,Xian Huiyi¹,Mo Jiajie¹,Huang Xiaosi¹,Chen Shaofu¹,Yang Jiabiao¹

Affiliation:

1. School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China

2. Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15109

Reference52 articles.

1. 2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid

2. Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

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