Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
Haining GuanXiaoqin DiaoDanyi LiuJianchun HanBaohua KongDengyong LiuChenzhe GaoLili ZhangPublished in: Journal of the science of food and agriculture (2020)
SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.