[Elsevier] Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels

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journal:Food Chemistry

Authors:Ruican Wang; Xinyu Zhai; Richard W. Hartel; Yawei Chang; Wenwen Pang; Wen Han; Huan Lv; Shuo Wang

Published date:2024-11-

DOI:10.1016/j.foodchem.2024.140249

PDF link:https://www.sciencedirect.com/sc ... 308814624018995/pdf

Article link:https://doi.org/10.1016/j.foodchem.2024.140249

Article Source:Elsevier BV


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