The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

Gao, Peng; Zhang, Wenyuan; Zhao, Xiaoxuan; Xu, Chen; Pang, Xiaoyang; Fauconnier, Marie-Laure; Zhang, Shuwen; Lv, Jiaping

doi:10.1016/j.foodchem.2023.137569

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137569

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The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

Peng Gao,

Wenyuan Zhang,

Xiaoxuan Zhao

et al.

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Cited by 8 publications

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The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

Cited by 8 publications

References 38 publications

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

Effect of protease reaction conditions on volatile compounds generated in Maillard reaction products from soy protein hydrolysates

Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems

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