Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
Yongjie Zhou, Chunsong Feng, Hui Hong, Yongkang Luo, SamK.C. Chang, Yuqing Tan
Topics & Concepts
ChemistryEmulsionRheologyChemical engineeringAdsorptionHydrolysateParticle sizeChromatographyZeta potentialKineticsSoybean oilWhey protein isolateHydrolysisOrganic chemistryMaterials scienceWhey proteinNanoparticleFood scienceComposite materialPhysicsPhysical chemistryQuantum mechanicsEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes