Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
Author:
Affiliation:
1. College of Light Industry and Food Science, South China University of Technology, 381 Wushan Road, Guangzhou, China, 510641
2. School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf103771x
Reference37 articles.
1. Emulsifying Ability of Proteins Evaluated by Response Surface Methodology
2. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
3. Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate
4. Protein solubility characteristics of commercial soy protein products
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