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微乳液体系中Maillard反应研究 被引量：2

Study on Maillard reaction in microemulsion-based media system
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摘要 介绍了微乳液的形成机理、微乳液体系中Maillard反应特点以及应用情况,着重讨论了微乳液体系中Maillard反应的影响因素,如表面活性剂、助表面活性剂、油-水界面、含水量、反应物浓度、pH等对反应的影响。 Mechanism, characteristics of microemulsion-based media system and its application in Maillard reaction are comprehensively discussed. The effective factors, such as surfactant, orgarlic solvent, cosurfactant, oil-water interracial film, water reactivity, reactant molar ratio and pH on Maillard reaction are elaborated in this paper.
作者 曾晓房 赵谋明 崔春 赵强忠
机构地区 华南理工大学轻工与食品学院
出处 《中国调味品》 CAS 北大核心 2007年第2期18-24,共7页 China Condiment
基金 广东省科技攻关项目课题(2005A20303003)
关键词 微乳液 MAILLARD反应 影响因素 microemulsion- based media system Maillard reaction effective factors
分类号 TS201.2 [轻工技术与工程—食品科学]
  • 相关文献

参考文献26

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共引文献70

同被引文献44

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二级引证文献9

中国调味品
2007年 第2期

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