Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis-Reference-Cited by-同舟云学术

Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

Published:2024-02 Issue: Volume:433 Page:137151
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Zhiyu,Lin Lin,Fu Gaofeng,Guo Zebin,Zhang Chen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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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

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