Modification of emulsifying properties of food proteins by enzymatic hydrolysis
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000382
Reference14 articles.
1. Enhancing the functionality of food proteins by enzymatic modification
2. The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties
3. Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products
4. Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates
5. Functional properties of soy protein hydrolysates obtained by selective proteolysis
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