Effect of Pepsin Controlled Hydrolysis on Emulsifying Capacity of Soybean Protein Isolates
源博恩 , 罗东辉 , 赵谋明 , 崔春 . 胃蛋白酶酶解改善大豆分离蛋白乳化特性的研究[J]. 食品与发酵工业, 2010 , 36(06) : 16 -19 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.018
Key words: SPI; pepsin; solubility; droplet size distribution; emulsifying capacity
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