Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-01-17 DOI:10.1080/10942912.2024.2304289

Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani

引用次数: 0

Abstract

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore,...

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千层豆豉水解蛋白的特性与喷雾干燥温度的关系：麦芽糊精和阿拉伯胶的影响

涂层材料和入口温度波动是封装工艺的关键组成部分，这两个因素都会影响封装的物理、化学和功能质量。因此，...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.