Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

Autor:	Huiyi Xian, Xu Chen, Jiabiao Yang, Jihuan Lu, Lin Chen, Xiaosi Huang, Zhili Liang, Shaofu Chen, Yingyi Liu, Jiajie Mo, Jiacheng Huang, Zhao Yang
Rok vydání:	2021
Předmět:	Maillard reaction symbols.namesake food.ingredient food Aqueous solution Chemistry Sodium symbols Gum arabic chemistry.chemical_element Industrial and Manufacturing Engineering Food Science Nuclear chemistry
Zdroj:	International Journal of Food Science & Technology. 56:5647-5663
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15109
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1e68e2df8c8b4ff689f6c3b67a4e1c51 https://doi.org/10.1111/ijfs.15109 Zobrazit plný text záznamu Plný text