The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties
Xuan Huang, Chunjun Yan, Ming‐Tsan Lin, Changwei He, Yanfei Xu, Yukun Huang, Zheng Zhou
Topics & Concepts
PolyphenolChemistrySolubilityAntioxidantEllagic acidEmulsionAqueous solutionConjugated systemChromatographyOrganic chemistryFood sciencePolymerProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition