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 for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, whi...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2388629 |
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