New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

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New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its...

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Bibliographic Details
Main Authors:	Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Mohammed Alitheen, Noorjahan Banu, Tan, Chin Ping, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Society of Chemical Industry 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/59612/ http://psasir.upm.edu.my/id/eprint/59612/1/New%20functionalities%20of%20Maillard%20reaction%20products%20as%20emulsifiers%20and%20encapsulating%20agents%2C%20and%20the%20processing%20parameters%20a%20brief%20review.pdf

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