Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins
Ning Liu, Ping Lin, Kun Zhang, Xiaolin Yao, Dan Li, Liuyi Yang, Mouming Zhao
Topics & Concepts
ChemistryHydrolysisEmulsionPapainEnzymatic hydrolysisHydrostatic pressureCreamingChromatographyEnzymeFood scienceOrganic chemistryPhysicsThermodynamicsProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides