New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review-Reference-Cited by-同舟云学术

New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Author:

Lee Yee-Ying¹,Tang Teck-Kim¹,Phuah Eng-Tong¹,Alitheen Noorjahan Banu Mohamed²,Tan Chin-Ping³,Lai Oi-Ming¹⁴

Affiliation:

1. Institute of Bioscience; Universiti Putra Malaysia; 43400 Serdang Malaysia

2. Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Malaysia

3. Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 Serdang Malaysia

4. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Malaysia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference54 articles.

1. Action des acidesamines sur les sucres: formation des melanoidines par voie methodique;Maillard;CR Acad Sci (Paris),1912

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