Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition
Partially substituting other proteins in soy-protein-based products is an effective method to meet nutritional and application requirements. However, the emulsifying properties of soybean protein isolates (SPI) when partially substituted with zein hydrolysates (ZH) remain unknown. In the present wor...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/8/1353 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|