Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

ARTICLE OPEN Effects of high-intensity ultrasound and oil type on the Maillard reaction of D -glucose and glycine in oil-in-water systems Hang Yu 1 , Yi-Xin Seow 2 , Peter K. C. Ong 1,2 and Weibiao Zhou 1,3 This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous D -glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted...