TY  - JOUR 
AU  - Yesiltas, Betül
AU  - García Moreno, Pedro Jesús
PY  - 2023
UR  - https://hdl.handle.net/10481/85249
AB  - This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated...
LA  - eng
PB  - MDPI
KW  - Protein hydrolysate
KW  - Ultrafiltration
KW  - Emulsifying peptides
KW  - Oil-in-water emulsions
KW  - Antioxidant activity
KW  - Sensory profile
TI  - Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
DO  - 10.3390/antiox12081622
ER  -