Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates
- Pérez-Gálvez, R.
- Maldonado-Valderrama, J.
- Jones, N.C.
- Hoffmann, S.V.
- Guadix, E.
- García-Moreno, P.J.
Zeitschrift:
Food Hydrocolloids
ISSN: 0268-005X
Datum der Publikation: 2024
Ausgabe: 154
Art: Artikel