Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase
Author:
Funder
National High Technology Research Program (863 Program) Project in China
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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4. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry;Fernández-Lucas;Trends in Food Science & Technology,2017
5. Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions;Fioramonti;Journal of Food Engineering,2015
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