Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis-Reference-Cited by-同舟云学术

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

Published:2021-04 Issue: Volume:113 Page:106519
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ding Yue,Chen Lin,Shi Yugang,Akhtar Mahmood,Chen Jianshe,Ettelaie Rammile

Funder

Chinese science project (Guangdong Provincial Science and Technology Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference111 articles.

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4. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

5. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications;Akhtar;Current Opinion in Colloid & Interface Science,2017

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