Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

  1. Pérez-Gálvez, R.
  2. Maldonado-Valderrama, J.
  3. Jones, N.C.
  4. Hoffmann, S.V.
  5. Guadix, E.
  6. García-Moreno, P.J.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2024

Alea: 154

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2024.110135 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus