Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties-Reference-Cited by-同舟云学术

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Published:2024-08 Issue: Volume:448 Page:139033
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ke Chuxin,Li Liang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

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2. A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2022

3. Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics;Cheng;Food Hydrocolloids,2023

4. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;Dai;Food Chemistry,2022

5. High internal phase Pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure;Feng;Food Chemistry,2021

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1. Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle;Food Chemistry;2025-01

2. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems;Food Hydrocolloids;2025-01

3. EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity;Food Hydrocolloids;2024-12

4. The interaction of polyphenols-polysaccharides and their applications: A review;International Journal of Biological Macromolecules;2024-10

5. Gelation behaviour of Auricularia polytricha polysaccharides-whey protein isolate;Journal of Food Engineering;2024-09