The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate

Documenti analoghi

• Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by pH ‐cycle technique
  di: Yixin Dai, et al.
  Pubblicazione: (2026)
• Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan
  di: Fei Shen, et al.
  Pubblicazione: (2025)
• Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
  di: Lishu Han, et al.
  Pubblicazione: (2024)
• Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
  di: Xiaoshuai Yu, et al.
  Pubblicazione: (2025)
• Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life
  di: Zhi‐feng Tan, et al.
  Pubblicazione: (2025)