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Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films

Alaitz Etxabide, Paul A. Kilmartin, Juan I. Maté, Sujay Prabakar, Margaret A. Brimble, Rafea Naffa

2021Food Hydrocolloids39 citationsDOI

Topics & Concepts

Maillard reactionChemistryGlycationGelatinPentosidineSolubilityRiboseLactoseCovalent bondOrganic chemistryChromatographyBiochemistryReceptorEnzymeAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and Effects
Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films | Litcius