Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates

The emulsifying and antioxidant properties of chicken protein hydrolysates for the physical and oxidative stabilization of chicken oil‐in‐water emulsion were investigated. The chicken protein pepsin hydrolysates obtained at reaction temperature of 33℃, 1.8% enzyme addition, liquid–solid ratio of 5:1...

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Detalles Bibliográficos
Autores principales: Chai, Xianghua, Wu, Kegang, Chen, Chun, Duan, Xuejuan, Yu, Hongpeng, Liu, Xiaoli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977471/
https://www.ncbi.nlm.nih.gov/pubmed/31993163
http://dx.doi.org/10.1002/fsn3.1316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977471/
https://www.ncbi.nlm.nih.gov/pubmed/31993163
http://dx.doi.org/10.1002/fsn3.1316

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