Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
Ebenezer Ola Falade, Taihua Mu, Miao Zhang
Topics & Concepts
EmulsionChemistryZeta potentialHydrostatic pressureHydrolysateRheologyAntioxidantAdsorptionMicrowavePeptideHydrolysisEnzymatic hydrolysisUltrasoundChromatographyChemical engineeringMaterials scienceBiochemistryOrganic chemistryNanoparticleNanotechnologyComposite materialThermodynamicsEngineeringQuantum mechanicsAcousticsPhysicsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality