The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin.
Jingrong GaoZhong-Sheng TangShan HeWarwick PowellCharles BrennanPublished in: Journal of the science of food and agriculture (2023)
SPPH (pH =13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. This article is protected by copyright. All rights reserved.
Keyphrases