Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance
Yurou Chen, Mengyue Zhang, Yuhan Lan, Xibo Wang
Topics & Concepts
Soy proteinFerulic acidEmulsionCovalent bondChemistryFlexibility (engineering)Chemical engineeringChromatographyMaterials scienceBiochemistryOrganic chemistryMathematicsStatisticsEngineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications