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

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
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引用次数: 0

摘要

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,...
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic
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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来源期刊
International Journal of Food Properties
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.
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