The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent...

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Detalles Bibliográficos
Autores principales: Huang, Zhuofan, Li, Kaixin, Ma, Lingjun, Chen, Fang, Hu, Xiaosong, Miao, Song, Ji, Junfu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10036888/
https://www.ncbi.nlm.nih.gov/pubmed/36968314
http://dx.doi.org/10.1016/j.fochx.2023.100650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10036888/
https://www.ncbi.nlm.nih.gov/pubmed/36968314
http://dx.doi.org/10.1016/j.fochx.2023.100650

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