Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
Wen Han, Tongxun Liu, Chuan‐He Tang
Topics & Concepts
Soy proteinProtein aggregationChemistryFlocculationTrehaloseDenaturation (fissile materials)Coalescence (physics)ChromatographyChemical engineeringFood scienceOrganic chemistryBiochemistryEngineeringPhysicsNuclear chemistryAstrobiologyProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes