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The effect of the mechanical glass transition temperature on the control of Maillard browning in condensed gelatin/co-solute systems
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DOI：10.1016/j.foodhyd.2026.113169.png)
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Abstract
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• Condensed porcine gelatin-glucose syrup-glucose formed amorphous matrices • Tgm estimates are significantly higher than Tgc • Increased proportion of network forming biopolymer increased Tgm • Maillard browning increased at temperatures above Tgm, but not Tgc • Maillard Reaction progression appears sensitive to the mechanical glass transition temperature
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12.4
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1.3W
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9.6W
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