Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis
Owing to the formation of aggregation and gelation during storage, certain proteins and peptides exhibit limited applications in aqueous protein food products. The purpose of this study was to investigate the influence of homogenization and xanthan gum addition on the dispersion stability of Mytilus...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301701 |
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