Preparation of Maillard reaction products of γ-polyglutamic acid and polydextrose and exploration of their physicochemical properties
- DOI
- 10.1016/j.foodchem.2026.151182
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151182,
title = {Preparation of Maillard reaction products of γ-polyglutamic acid and polydextrose and exploration of their physicochemical properties},
author = {Kexin Huang and Huifu ji and Hongshuai Zhu and Dengpan Wang and Pengwei Xie and Fangjie Guo and Yangyang Yu and Xinhua Xie},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151182},
url = {https://doi.org/10.1016/j.foodchem.2026.151182}
}RIS
TY - JOUR TI - Preparation of Maillard reaction products of γ-polyglutamic acid and polydextrose and exploration of their physicochemical properties AU - Kexin Huang AU - Huifu ji AU - Hongshuai Zhu AU - Dengpan Wang AU - Pengwei Xie AU - Fangjie Guo AU - Yangyang Yu AU - Xinhua Xie PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151182 UR - https://doi.org/10.1016/j.foodchem.2026.151182 ER -
APA
Huang, K., ji, H., Zhu, H., Wang, D., Xie, P., Guo, F., Yu, Y., & Xie, X. (2026). Preparation of Maillard reaction products of γ-polyglutamic acid and polydextrose and exploration of their physicochemical properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151182
Source records
- crossref · retrieved 2026-09-26T23:20:34.252Z