Litcius/Paper detail

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, Louise Emy Kurozawa

2021Innovative Food Science & Emerging Technologies30 citationsDOI

Topics & Concepts

MaltodextrinSpray dryingHydrolysateIngredientHydrolysisFood scienceChemistryStarchModified starchEnzymatic hydrolysisSoy proteinChromatographyOrganic chemistryMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis
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