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Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity.
Kaewtathip, Thipthida; Wattana-Amorn, Pakorn; Boonsupthip, Waraporn; Lorjaroenphon, Yaowapa; Klinkesorn, Utai.
Afiliação
  • Kaewtathip T; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Wattana-Amorn P; Department of Chemistry, Special Research Unit for Advanced Magnetic Resonance and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Boonsupthip W; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Lorjaroenphon Y; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Klinkesorn U; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. Electronic address: utai.k@ku.th.
Food Chem ; 393: 133329, 2022 Nov 01.
Article em En | MEDLINE | ID: mdl-35653997
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tailândia
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tailândia