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Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions
The direct addition of health‐promoting peptides to food products is limited due to their physicochemical instability and bitter taste as well as their bio‐functionality may be influenced by M( W ). In this study, SPI hydrolysate (SPIH) was Alcalase‐prepared, size‐fractionated (<10, 10–30, and 30...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345720/ https://www.ncbi.nlm.nih.gov/pubmed/37457162 http://dx.doi.org/10.1002/fsn3.3381 |