Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides

CUI Shan-shan, MU Tai-hua, SUN Hong-nan, ZHANG Miao, CHEN Jing-wang

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Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (9) : 1778-1786. DOI: 10.3864/j.issn.0578-1752.2016.09.014
STORAGE·FRESH-KEEPING·PROCESSING

Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2016, 49(9): 1778-1786 https://doi.org/10.3864/j.issn.0578-1752.2016.09.014

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