Litcius/Paper detail

Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction

Jingjing Cheng, Jing Wang, Zhengze Li, Bingcan Chen, Leqi Cui

2023Food Packaging and Shelf Life52 citationsDOI

Topics & Concepts

Maillard reactionPullulanBrowningPea proteinUltimate tensile strengthMaterials scienceElongationChemical engineeringContact angleChemistryChromatographyComposite materialFood scienceOrganic chemistryPolysaccharideEngineeringNanocomposite Films for Food PackagingProteins in Food SystemsMicroencapsulation and Drying Processes
Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction | Litcius