Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
Yue Ding, Lin Chen, Yugang Shi, Mahmood Akhtar, Jianshe Chen, Rammile Ettelaie
Topics & Concepts
ChemistryHydrolysateMaillard reactionSoy proteinMaltodextrinHydrolysisEmulsionWhey protein isolateEnzymatic hydrolysisTrypsinChromatographyWhey proteinHydrolyzed proteinStabiliserEnzymeOrganic chemistryFood scienceSpray dryingProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides