Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion

Author:

Wang Shengnan,Liu Xiulin,Zhao Guilan,Li Yangyang,Yang Lina,Zhu Lijie,Liu He

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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2. Controlled release of water soluble antibiotics by carboxymethylcellulose-and gelatin-based hydrogels crosslinked with epichlorohydrin;Buhus;Cellul. Chem. Technol.,2009

3. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase;Dickinson;J. Agric. Food Chem.,1996

4. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: the impact of enzyme choice and the degree of hydrolysis;Ding;Food Hydrocolloids,2021

5. Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein;Geng;Food Hydrocolloids,2021

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