April 15, 2024 In Unkategorisiert
Soy protein hydrogels with filler emulsion particles coated by hydrolyzed protein
Sustainable Food Technol., 2024, Advance Article
DOI: 10.1039/D4FB00016A, Paper
DOI: 10.1039/D4FB00016A, Paper
Open Access
  This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Guijiang Liang, Wenpu Chen, Maomao Zeng, Zhiyong He, Jie Chen, Zhaojun Wang
This study highlights that soy protein with pepsin-derived hydrolysis (SPHPe) enhances its emulsifying properties, and gels filled with SPHPe emulsion exhibit a significant increase in gel strength and water-holding capacity.
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This study highlights that soy protein with pepsin-derived hydrolysis (SPHPe) enhances its emulsifying properties, and gels filled with SPHPe emulsion exhibit a significant increase in gel strength and water-holding capacity.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry
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