Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions

作者：Yongjie Zhou, Chunsong Feng, Hui Hong, Yongkang Luo, SamK.C. Chang, Yuqing Tan · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110048 · 被引用次数：14 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes