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Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
Guan, Haining; Diao, Xiaoqin; Liu, Danyi; Han, Jianchun; Kong, Baohua; Liu, Dengyong; Gao, Chenzhe; Zhang, Lili.
  • Guan H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Diao X; College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China.
  • Liu D; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Han J; College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu D; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Gao C; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhang L; College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China.
J Sci Food Agric ; 100(10): 3910-3919, 2020 Aug.
Article en En | MEDLINE | ID: mdl-32342985
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Proteínas de Soja / Emulsionantes / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Proteínas de Soja / Emulsionantes / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Año: 2020 Tipo del documento: Article