Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
Ruican Wang, Xinyu Zhai, Richard W. Hartel, Yawei Chang, Wenwen Pang, Han Wen, Huan Lv, Shuo Wang
Topics & Concepts
Maillard reactionGelatinChemistryChemical engineeringOrganic chemistryEngineeringAdvanced Glycation End Products researchProteins in Food SystemsBiochemical effects in animals