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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; Wen Han; Huan Lv; Shuo Wang
Food Chemistry · Vol. 459 · pp. 140249 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume459
Pages140249
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140249
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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