Melanoidins produced by the Maillard reaction: Structure and biological activity

By Heya Wang, H. Qian, Weirong Yao. 2011

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Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “The non-enzymatic browning may be related to the presence of products known as melanoidins, which are brown pigments generated in the Maillard reaction, which have, among other properties, antioxidant capacity (Wang et al., 2011).”
Emulsion stabilization using polysaccharide-protein complexes (2013, background): “in the literature describing Maillard reaction pathways and potential products with a wide range of substrates [45,46] and a simplified schematic of the reaction is shown in Fig.”