Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Alkuperäiskielienglanti
LehtiJournal of Agricultural and Food Chemistry
Vuosikerta67
Numero23
Sivut6625-6632
Sivumäärä8
ISSN0021-8561
DOI - pysyväislinkit
TilaJulkaistu - 22 toukokuuta 2019
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

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  • 416 Elintarviketieteet

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@article{85b4d5052cff4f94ae22ce75e6464b22,
title = "Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions",
keywords = "416 Food Science, Fava bean protein, Alcalase hydrolysis, emulsion, stability",
author = "Chang Liu and Mamata Bhattarai and Mikkonen, {Kirsi S.} and Marina Heinonen",
year = "2019",
month = "5",
day = "22",
doi = "10.1021/acs.jafc.9b00914",
language = "English",
volume = "67",
pages = "6625--6632",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "23",

}

TY - JOUR

T1 - Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

AU - Liu, Chang

AU - Bhattarai, Mamata

AU - Mikkonen, Kirsi S.

AU - Heinonen, Marina

PY - 2019/5/22

Y1 - 2019/5/22

KW - 416 Food Science

KW - Fava bean protein

KW - Alcalase hydrolysis

KW - emulsion

KW - stability

U2 - 10.1021/acs.jafc.9b00914

DO - 10.1021/acs.jafc.9b00914

M3 - Article

VL - 67

SP - 6625

EP - 6632

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 23

ER -