New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59612/1/New%20functionalities%20of%20Maillard%20reaction%20products%20as%20emulsifiers%20and%20encapsulating%20agents%2C%20and%20the%20processing%20parameters%20a%20brief%20review.pdf http://psasir.upm.edu.my/id/eprint/59612/ http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8124/abstract |
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http://psasir.upm.edu.my/id/eprint/59612/1/New%20functionalities%20of%20Maillard%20reaction%20products%20as%20emulsifiers%20and%20encapsulating%20agents%2C%20and%20the%20processing%20parameters%20a%20brief%20review.pdfhttp://psasir.upm.edu.my/id/eprint/59612/
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8124/abstract