Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein
Yanqing Liu, Huang Yuyang, Xiaoqi Deng, Zhimin Li, Wentao Lian, Guang Zhang, Zhu Ying, Xiuqing Zhu
Topics & Concepts
ExtrusionHydrolysisEnzymatic hydrolysisChemistryZeta potentialSoy proteinEnzymeChromatographyMoistureFood scienceMaterials scienceOrganic chemistryComposite materialNanotechnologyNanoparticleProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis