Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

Published 2016 View Full Article

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Title
Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization
Authors
Keywords
Soy protein isolate, Pancreatin hydrolysis, High-pressure microfluidization, Emulsification functionality, Surface-active peptides
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 1-8
Publisher
Elsevier BV
Online
2016-01-13
DOI
10.1016/j.lwt.2016.01.030

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