Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It
In this study, soybean meal was hydrolyzed with alkaline protease. The effect of hydrolysis time on the structure, physicochemical properties and emulsifying properties of soybean meal peptides was investigated. Furthermore, a highly stabile oil-in-water (O/W) emulsion was prepared by using soybean...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-007.pdf |
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