Enhancing storage stability of pea peptides through encapsulation in maltodextrin and gum tragacanth via monitoring scavenge ability to free radicals

作者：Kang-Ke Liu, Haoran Liu, Wen Li, Xu Zhou, Li Ding, Yunhui Cheng, Mao‐Long Chen · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.133736 · 被引用次数：12 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Microencapsulation and Drying Processes、Proteins in Food Systems