Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility

Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI...

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Detalles Bibliográficos
Autores principales: Wu, Yaowen, Ye, Haoxuan, Fan, Fanghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324457/
https://www.ncbi.nlm.nih.gov/pubmed/35885371
http://dx.doi.org/10.3390/foods11142128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324457/
https://www.ncbi.nlm.nih.gov/pubmed/35885371
http://dx.doi.org/10.3390/foods11142128

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