Preparation and Characterization of Acylcaramel-Reference-Cited by-同舟云学术

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Preparation and Characterization of Acylcaramel

Published:2019-04-24 Issue:19 Volume:67 Page:5614-5620
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Geng Yichao¹,Ning Yulin¹,Shao Qiang¹,Lv Yaozhong¹,Wei Xianfu¹,Dai Yujie¹^ORCID,Jia Shiru¹,Zhong Cheng¹,Man Shuli¹,Zhang Liming¹,Zhang Xiuli²

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China

2. Department of Biochemistry, University of Missouri, Columbia, Missouri 65211, United States

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Tianjin Science and Technology Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b07148

Reference33 articles.

1. Caramel colours—A historical introduction

2. Caramel: Methods of Manufacture

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Type I caramel products of maltose and sucrose with water and their antioxidant activities;Food Science and Technology;2021-02-26

2. Caramel product from glucose as a sustainable and effective flame retardant for silk fabric;Journal of Cleaner Production;2020-09

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