Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It
LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting
FOOD SCIENCE . 2024, (24): 53 -60 .  DOI: 10.7506/spkx1002-6630-20231116-127