Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
Author:
Funder
Earmarked Fund for China Agriculture Research System
CAST
Ministry of Science and Technology of the People's Republic of China
National Key Research and Development Program of China
CARS
Publisher
Elsevier BV
Reference54 articles.
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3. Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates;Cao;Food Hydrocolloids,2021
4. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011
5. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability;Chen;Colloids and Surfaces B: Biointerfaces,2019
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