Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis
Yuan Lv, Ling Chen, Fei Liu, Feifei Xu, Fang Zhong
Topics & Concepts
ChemistrySoy proteinHydrolysisHydrolysateEnzymatic hydrolysisBiocompatibilityChromatographyNanoparticleChemical engineeringOrganic chemistryBiochemistryEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis