Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.

Foods · 2023 · PMC10743285 · PMID 38137319

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a decreasing trendno p-value reported

As can be seen in Figure 3 a, the EAI of the emulsion exhibited a decreasing trend as the polypeptide molecular weight increased, whereas the ESI exhibited an opposite tendency, gradually increasing as the polypeptide molecular weight increased.

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