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Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers
This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu(3)(PO(4))(2)•3H(2)O (ACHNs) and dispase@Cu(3)(PO(4))(2)•3H(2)O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed s...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653765/ https://www.ncbi.nlm.nih.gov/pubmed/36360021 http://dx.doi.org/10.3390/foods11213409 |