| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539724 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Cocoa protein crosslinking via the Maillard reaction was explored using glutaraldehyde and methylglyoxal. ⺠Cocoa proteins were not greatly susceptible to intermolecular cross-linking. ⺠This may be due to non-cross-linking modifications or to interference from polyphenols.
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Authors
R. Jumnongpon, S. Chaiseri, P. Hongsprabhas, J.P. Healy, S.J. Meade, J.A. Gerrard,