Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

• Published in: Food Research International
• Main Authors: Decourcelle, Nicolas, Sabourin, Claire, Dauer, Gaëlle, Guérard, Fabienne
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2010
• Subjects: Food Science; Pandalus borealis
• Online Access: http://dx.doi.org/10.1016/j.foodres.2010.07.026; https://api.elsevier.com/content/article/PII:S0963996910002565?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996910002565?httpAccept=text/plain