Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid
Kangning Li, Yuxuan Wang, Jie Mi, Ming Chang, Ruijie Liu
Topics & Concepts
EmulsionPolyphenolChemistrySoy proteinFood scienceLinolenic acidCovalent bondBiochemistryFatty acidOrganic chemistryAntioxidantLinoleic acidProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood composition and properties