Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation (2022)
- Authors:
- Autor USP: GALLI, GIOVANNI - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/10408398.2022.2036093
- Subjects: ANTIOXIDANTES; BATATA; EMULSIFICANTES; MICROENCAPSULAÇÃO; PROTEÍNAS DE PLANTAS; TECNOLOGIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Critical Reviews in Food Science and Nutrition
- ISSN: 1040-8398
- Volume/Número/Paginação/Ano: p. 1-17, 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
GALVES, Cassia e GALLI, Giovanni e KUROZAWA, Louise Emy. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, p. 1-17, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2036093. Acesso em: 05 jun. 2024. -
APA
Galves, C., Galli, G., & Kurozawa, L. E. (2022). Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2022.2036093 -
NLM
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 jun. 05 ] Available from: https://doi.org/10.1080/10408398.2022.2036093 -
Vancouver
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2024 jun. 05 ] Available from: https://doi.org/10.1080/10408398.2022.2036093 - Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin
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Informações sobre o DOI: 10.1080/10408398.2022.2036093 (Fonte: oaDOI API)
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