Emulsifying properties 第1页

THE EFFECT OF HIGH-PRESURE HOMOGENIZATION ON EMULSIFYING PROPERTIES OF ENZYMATIC PEPTIDES OBTAINED FROM SWEET POTATO HEAT-DENATURED PROTEIN BY ALCALASE The Research on Structure, Extraction and Emulsifying Properties of Sugar Beet Pectin Effect of Enzymatic Treatment Under High Hydrostatic Pressure on the Emulsifying Properties of Sweet Potato Protein EMULSIFYING PROPERTIES OF HYDROLYSATES MADE BY LIMIT ENZYMATIC HYDROLYSIS OF SWEETPOTATO HEAT-DENATURED PROTEIN