Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
Ziteng Lian, Sai Yang, Lin Cheng, Peilong Liao, Shicheng Dai, Xiaohong Tong, Tian Tian, Huan Wang, Lianzhou Jiang
Topics & Concepts
SuccinylationAdsorptionSoy proteinEmulsionChemistryChemical engineeringParticle sizeSurface tensionProtein adsorptionFlocculationChromatographyOrganic chemistryFood scienceBiochemistryPhysical chemistryThermodynamicsAmino acidLysinePhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes