The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent...

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Bibliographic Details
Main Authors: Zhuofan Huang, Kaixin Li, Lingjun Ma, Fang Chen, Xiaosong Hu, Song Miao, Junfu Ji
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Maillard reaction
Lactose crystallization
Flavor encapsulation
WPI- inulin conjugates
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000925

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http://www.sciencedirect.com/science/article/pii/S2590157523000925

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