Food research international (Ottawa, Ont.)OryzaMaillard ReactionGelsFlourRheology
Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids.
Xiaoshen Feng, Yugui Wang, Abdul Qayum, Cuixia Zhou, Hongbing Fan, Chuanhe Zhu
Published: 202510.1016/j.foodres.2025.117349
Abstract
This study investigated Maillard reaction products (MRPs) as safe, effective texture modifiers to synergistically enhance rice flour (RF) gel networks for dysphagia food applications. The rheological properties, hardness ((G': from 0.4 Pa to 435 Pa g…
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