Enhancing storage stability of pea peptides through encapsulation in maltodextrin and gum tragacanth via monitoring scavenge ability to free radicals
Kang-Ke Liu, Haoran Liu, Wen Li, Xu Zhou, Li Ding, Yunhui Cheng, Mao‐Long Chen
Topics & Concepts
MaltodextrinTragacanthPea proteinChemistrySpray dryingABTSFood scienceHydrolysateAntioxidantGlycopeptidePolysaccharidePeptideChromatographyHydrolysisBiochemistryDPPHAntibioticsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying ProcessesProteins in Food Systems