pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation
Leping Li, Zhihang Xu, Huijie Yang, Weiguang Zhao, Yehan Tao, Jie Lu, Xiaodong Xia, Mingqian Tan, Jian Du, Haisong Wang
Topics & Concepts
Tannic acidShrimpChemistryOn demandBiochemistryFood scienceBiologyBusinessFisheryOrganic chemistryCommerceProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthProteins in Food Systems