Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate

作者：Meiyue Wang, Guanhao Bu, Tingwei Zhu, Jia Liu, Mengyao Li, Muhammad Tayyab Rashid, Mengqing Han · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114722 · 被引用次数：35 · 研究领域：Proteins in Food Systems、Food composition and properties、Protein Hydrolysis and Bioactive Peptides