Figure 2. Functional properties of HSSPIs (at pH 7.0) prepared with different hydrolysis time: (a) Emulsifying activity index (EAI); (b) Emulsifying stability index (ESI); (c) Foam stability; (d) bulk density. (Results are presented as means ± standard deviations (n = 3)

From

Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds

Azhari Siddeeg, Yanshun Xu, Qixing Jiang, Ammar Al-Farga, Xia Wenshui

Journal of Food and Nutrition Research. 2015, 3(4), 259-266 doi:10.12691/jfnr-3-4-5