Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers.

Foods · 2022 · PMC9653765 · PMID 36360021

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a decreasing trendno p-value reported

However, there was no significant change ( p > 0.05) in the EAI of DCHNs-hydrolyzed proteins after 180 min, and a decreasing trend was observed in the EAI of ACHNs-hydrolyzed proteins.

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