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Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions.
Tang, Wei; Zhang, Qingchun; Ritzoulis, Christos; Walayat, Noman; Ding, Yuting; Liu, Jianhua.
Afiliación
  • Tang W; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
  • Zhang Q; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
  • Ritzoulis C; Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece.
  • Walayat N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
  • Ding Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
  • Liu J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
Compr Rev Food Sci Food Saf ; 22(3): 1986-2016, 2023 05.
Article en En | MEDLINE | ID: mdl-36939688
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Reacción de Maillard / Emulsionantes Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Reacción de Maillard / Emulsionantes Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2023 Tipo del documento: Article