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Updated: Aug 25, 2025

Combustion Chemistry of Fuels: Quantitative Speciation Data Obtained from an Atmospheric High-temperature Flow Reactor with Coupled Molecular-beam Mass Spectrometer
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Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow

Jingwei Cui1, Yinhan Wang2, Huihuang Zhang1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214000, China.

Foods (Basel, Switzerland)
|October 14, 2022
PubMed

Keywords:
Maillard reaction productscubic spline interpolationcurve prediction modelhydrolysis timepolynomial curve fitting

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