Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
Jinjin Wu, Weiye Liu, Min Zhong, Mouming Zhao, Qiangzhong Zhao, Feibai Zhou
Topics & Concepts
EmulsionLipolysisThickeningChemistryHydrolysisEnzymatic hydrolysisEnzymeChromatographySoy proteinFood scienceChemical engineeringBiochemistryAdipose tissueEngineeringPolymer scienceProteins in Food SystemsPickering emulsions and particle stabilizationMuscle metabolism and nutrition