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Citation(s) in RCA

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For: Rodier LC, Hartel RW. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. J Food Sci 2021;86:2553-2568. [PMID: 34056726 DOI: 10.1111/1750-3841.15772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Wang R, Hartel RW. Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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