TY  - GEN 
AU  - Pérez Gálvez, Antonio Raúl
AU  - Maldonado Valderrama, Julia
AU  - Jones, Nykola C.
AU  - Hoffmann, Søren V.
AU  - Guadix Escobar, Emilia María
AU  - García Moreno, Pedro Jesús
PY  - 2024
UR  - https://hdl.handle.net/10481/92715
AB  - This work investigates the influence of the enzymatic treatment (Alcalase or trypsin, degree of hydrolysis 5%) and pH (pH 7 or 4) on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates. Independently of the enzymatic...
LA  - eng
PB  - Elsevier
KW  - Emulsifying peptides
KW  - Oil-in-water emulsions
KW  - Interfacial adsorption
TI  - Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates
DO  - 10.1016/j.foodhyd.2024.110135
ER  -