Emulsifying properties of Hydrolysates isolated from soybean protein
Artículo
Acceso abierto
Artículo
CONICET Digital
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were c...
Idioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access