The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates
Xiaoying Zhang, Danhua Ma, Chengpeng Yin, Ziyu Li, Jiaqi Hao, Yang Li, Shuang Zhang, Yang Li, Shuang Zhang
Topics & Concepts
ChemistryDPPHAntioxidantHydrolysateEmulsionABTSCovalent bondGlutaraldehydeFood scienceBiochemistryChromatographyOrganic chemistryHydrolysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesConsumer Attitudes and Food Labeling