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Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts

Anwika Utami Putri Djuardi, Nancy Dewi Yuliana, Masahiro Ogawa, Takashi Akazawa, Maggy Thenawidjaja Suhartono

2020Journal of Food Science and Technology118 citationsDOIOpen Access PDF

Topics & Concepts

PolyphenolChemistrySoy proteinAntioxidantFood scienceEmulsionConjugateDispersityBlack teaChromatographyBiochemistryOrganic chemistryMathematicsMathematical analysisProteins in Food SystemsMuscle metabolism and nutritionTea Polyphenols and Effects
Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts | Litcius