Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan
Shizhang Yan, Fengying Xie, Shuang Zhang, Lianzhou Jiang, Baokun Qi, Yang Li
Topics & Concepts
ChemistryCircular dichroismCovalent bondSoy proteinEmulsionChitosanZeta potentialBiopolymerFluorescence spectroscopyChromatographyThermal stabilityProtein aggregationSodium dodecyl sulfateProtein secondary structureChemical engineeringOrganic chemistryFluorescencePolymerCrystallographyNanoparticleBiochemistryPhysicsQuantum mechanicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis