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 - Concepedia

Concepedia

Publication | Closed Access

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

39

Citations

60

References

2020

Year

Haining Guan, Xiaoqin Diao, Danyi Liu, Jianchun Han, Baohua Kong, Dengyong Liu, Chenzhe Gao, Lili Zhang

Journal of the Science of Food and Agriculture

Abstract

SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.

References

	Year	Citations

Page 1