@article{articlea78349b8,
title   = {Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin},
author = {Galves, Cassia and Galli, Giovanni and Miranda, Cristiane Grella and Kurozawa, Louise Emy},
year = {2021},
doi = {10.1016/j.ifset.2021.102696},
journal   = {Innovative Food Science and Emerging Technologies}
}