Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity.

Gibis, Monika; Pribek, Franziska; Weiss, Jochen.

Afiliação

Gibis M; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.
Pribek F; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.
Weiss J; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.

Foods ; 11(7)2022 Mar 23.

Article em En | MEDLINE | ID: mdl-35407004