Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
Yilun Wang, Shicheng Dai, Ziteng Lian, Xiaoyi Cheng, Xiaohong Tong, Huan Wang, Li Liang, Lianzhou Jiang
Topics & Concepts
ChemistryHydrogen bondvan der Waals forceChemical engineeringHydrophobic effectZeta potentialSoy proteinCircular dichroismSolubilityFoaming agentOrganic chemistryCrystallographyFood scienceMoleculePorosityEngineeringNanoparticleProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties