Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate
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Published:2024-09
Issue:
Volume:192
Page:114722
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Wang Meiyue,
Bu GuanhaoORCID,
Zhu TingweiORCID,
Liu Jia,
Li Mengyao,
Rashid Muhammad Tayyab,
Han Mengqing