Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin (2021)
- Authors:
- Autor USP: GALLI, GIOVANNI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ifset.2021.102696
- Subjects: BATATA; HIDRÓLISE; PROTEÍNAS DE PLANTAS; EMULSIFICANTES; MALTODEXTRINA; SECAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 70, art. 102696, p. 1-12, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 22 jan. 2026. -
APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696 -
NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696 -
Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2026 jan. 22 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696 - Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation
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Informações sobre o DOI: 10.1016/j.ifset.2021.102696 (Fonte: oaDOI API)
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