Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

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Title
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
Authors
Keywords
Preserved egg white, Emulsifying capacity, Rheology, Intermolecular interaction
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 933-942
Publisher
Elsevier BV
Online
2018-09-20
DOI
10.1016/j.foodhyd.2018.09.023

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