Impact of reducing carbohydrate type and concentration on the Maillard reaction-induced cross-linking and heat curing of egg albumen-based edible films
{{output}}
This study explores the enhancement of egg albumen-based edible films through Maillard reaction-induced modification using various carbohydrates-glucose, maltose, and maltodextrin (DE 10 and 18)-at different ratios (1:2, 1:4, and 1:8). To further promote cross... ...
