Maillard conjugates are a component of a complex flavour generation reaction that could also enhance different functionalities of biomolecules (Naik et al., 2021). Changes in different functional and bioactive attributes could be beneficial and the process can be used for development of nutraceutical and functional foods.
Collaborating with
Team
Prof. Cordelia Selomulya, Project Leader
Dr Rishi Ravindra Naik, PhD Graduate
Project ID
P3-022
Start date
Mar 2022
Date completed
Sep 2024
