Figure 4. Protein solubility (a), emulsifying activity index (EAI, b) and emulsifying stability index (ESI, b) of BPH, PPH and MPH prepared by alkaline protease

From

Comparison the Chemical and Functional Properties of Protein Hydrolysates from Different Mature Degree Hawk Teas

Xuejing Jia, Chunbang Ding, Lihua Dong, Shu Yuan, Zhongwei Zhang, Yanger Chen, Ming Yuan

Journal of Food and Nutrition Research. 2013, 1(6), 138-144 doi:10.12691/jfnr-1-6-5