Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein

作者：Xinyu Zhang, Xiaojie Ma, Shinuo Cao, Xiang Fei, Hui Hu, Jinjin Zhu, Dominic Agyei, Qiang Wang, Aimin Shi · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145926 · 被引用次数：17 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Phytase and its Applications