Lee, Yee-Ying <br/><br/>
New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review.  [electronic resource] 

 -  Journal of the science of food and agriculture  Mar 2017 
 - 1379-1385 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.8124  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsifying Agents--chemistry<br/>Food-Processing Industry--methods<br/>Maillard Reaction