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

Ding, Y, Chen, L, Shi, Y et al. (3 more authors) (2020) Emulsifying and emulsion stabilizsing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis. Food Hydrocolloids. 106519. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Soy protein; Protein hydrolysis; Maillard conjugates; Emulsion stabilizing properties; Vegetable based emulsifiers
Dates:
  • Accepted: 3 December 2020
  • Published (online): 7 December 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 Dec 2020 10:15
Last Modified: 07 Dec 2021 01:38
Status: Published online
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodhyd.2020.106519

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