Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

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Authors: Pérez-Gálvez, R., Maldonado-Valderrama, J., Jones, N. C., Hoffmann, S. V., Guadix, E., García-Moreno, P. J.

Journal title: Food Hydrocolloids

Journal number: 154 ar110135

Journal publisher: Elsevier BV

Published year: 2024

DOI identifier: 10.1016/j.foodhyd.2024.110135

ISSN: 0268-005X