麦芽糊精浓度对豆豉蛋白浓缩物封装效率的影响：物理、化学和结构特性

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

International Journal of Food Properties Pub Date : 2024-08-06 DOI:10.1080/10942912.2024.2388629

Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani

引用次数: 0

摘要

杰克豆豉是一种营养价值极高的蛋白质来源，但在食品工业中却未得到充分利用。作为一种浓缩蛋白，蛋白水解物的保质期有限，因此必须进行封装...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation ...

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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.