Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy

Huang, C; Cui, HP; Hayat, K; Zhang, XM; Ho, CT

Zhang, XM (通讯作者)，Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China.;Ho, CT (通讯作者)，Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.

FOOD RESEARCH INTERNATIONAL, 2022; 162 ():

Abstract

Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray......

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