Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion
Shengnan Wang, Xiulin Liu, Guilan Zhao, Yangyang Li, Lina Yang, Lijie Zhu, He Liu
Topics & Concepts
EmulsionZeta potentialSoy proteinChemistryRaman spectroscopyHydrogen bondRheologyQuenching (fluorescence)HydrolysisMicrostructureHydrophobic effectFluorescenceChemical engineeringMoleculeChromatographyAnalytical Chemistry (journal)CrystallographyMaterials scienceOrganic chemistryBiochemistryNanoparticleQuantum mechanicsOpticsPhysicsEngineeringComposite materialProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis