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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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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6977471/ https://ncbi.nlm.nih.gov/pubmed/31993163 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1316 |
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