Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

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Title
Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 607-616
Publisher
Elsevier BV
Online
2017-11-04
DOI
10.1016/j.foodhyd.2017.11.002

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