Effect of Enzymatic Hydrolysis Time on Emulsifying Properties and Interaction of Soybean Protein Isolate-Lysophospholipid Emulsion
LI Qiuhui, QI Baokun, WANG Haiqing, LI Hong, JIANG Lianzhou, LI Yang, SUI Xiaonan
FOOD SCIENCE . 2017, (13): 7 -13 .  DOI: 10.7506/spkx1002-6630-201713002