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Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
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Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. J Agric Food Chem. 2014 Mar 26; 62(12):2623-30.
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PubMed
subject areas
Emulsions
Glutens
Hydrogen-Ion Concentration
Hydrolysis
Protein Hydrolysates
Protein Stability
Subtilisins
Trypsin
authors with profiles
David J McClements B.S., Ph.D.