Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility
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DOI: 10.3390/foods11142128
Abstract: 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… read more here.
Keywords: nonenzymatic browning; neb reaction; molecular mobility; water ... See more keywords