Emulsifying and emulsion stabilizsing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
Ding, Yue, Chen, Lin, Shi, Yugang, Akhtar, Mahmood, Chen, Jianshe, Ettelaie, RammileJournal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106519
Date:
December, 2020
File:
PDF, 621 KB
2020