Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
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Title
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
Authors
Keywords
Maillard reaction, Emulsions, Interface, Continuous phase, Emulsifying property, Antioxidant activity
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 121, Issue -, Pages 129-141
Publisher
Elsevier BV
Online
2022-02-08
DOI
10.1016/j.tifs.2022.02.008
References
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