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

Publication date: Available online 24 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, Louise Emy Kurozawa

Source: Innovative Food Science and Emerging Technologies - April 24, 2021 Category: Food Science Source Type: research