Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation
This study investigates the potential of bioactive hydrolyzed proteins from corn flower pollen (H-CPP) to enhance bread quality and functionality. The study utilizes spray-drying with polysaccharide carriers to create stable powders of H-CPP suitable for bread formulation. While β-cyclodextrin (βCD)...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002893 |
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