Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Author:
Funder
Northeast Agricultural University
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference34 articles.
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3. Characterization of whey protein isolate-(−)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion;Chen;Food Chemistry,2023
4. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;Dai;Food Chemistry,2022
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