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. 2019 May 17;7(6):2103–2112. doi: 10.1002/fsn3.1052

Figure 2.

Figure 2

Solubility (a), EAI (b), and ESI (c) of protein hydrolysates from quinoa prepared using papain (I), pepsin (II), and pancreatin (III). Three independent experiments were performed, and the data are shown as mean ± SD. EAI, emulsifying activity index; ESI, emulsion stability index