C: Food Chemistry
Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems
Version of Record online: 20 FEB 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 3, pages C437–C444, March 2013
How to Cite
Zhou, P., Guo, M., Liu, D., Liu, X. and Labuza, T. P. (2013), Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems. Journal of Food Science, 78: C437–C444. doi: 10.1111/1750-3841.12061
- Issue online: 4 MAR 2013
- Version of Record online: 20 FEB 2013
- Manuscript Accepted: 23 DEC 2012
- Manuscript Received: 21 OCT 2012
- Natl. Natural Science Foundation of China. Grant Number: 31071492
- New Century Excellent Talents in Univ. Grant Number: NCET-11-0666
- USDA NRI. Grant Number: 2007-35503-18406
- Fok Ying Tung Education Foundation. Grant Number: 121033
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