Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
Thipthida Kaewtathip, Pakorn Wattana‐Amorn, Waraporn Boonsupthip, Yaowapa Lorjaroenphon, Utai Klinkesorn
Topics & Concepts
Maillard reactionChemistryChitosanAntioxidantAmadori rearrangementZeta potentialOrganic chemistryGelatinNuclear chemistryFood scienceChemical engineeringBiochemistryGlycationNanoparticleEngineeringReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis