Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction-Reference-Cited by-同舟云学术

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Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction

Published:2020-11-08 Issue:1 Volume:9 Page:290-302
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhang Lili¹²,Sun Ying²,Pu Dandan²,Zhang Yuyu²^ORCID,Sun Baoguo¹²,Zhao Zhiyao³

Affiliation:

1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China

2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China

3. School of Artificial Intelligence Beijing Technology and Business University Beijing China

Funder

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1995

Reference28 articles.

1. Changes in Maillard reaction products in ghee during storage

2. Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds

3. Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems

4. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

5. Estimating Exchangeable Sodium Percentage from Sodium Adsorption Ratio of Salt-Affected Soil in the Songnen Plain of Northeast China

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4. Simultaneous determination of six α‑dicarbonyl compounds in traditional Chinese medicines using high‐performance liquid chromatography‐fluorescence detector with pre‐column derivatization;Journal of Separation Science;2023-08-07

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