Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
Zhi Chao Song, Huan Zhang, Peng Fei Niu, Lin Shi, Xue Yang, Yong Hong Meng, Xiaoyu Wang, Tian Gong, Yu Rong Guo
Topics & Concepts
Soy proteinPolyphenolChemistryAntioxidantHydrophobic effectHydrogen bondMoleculeFood scienceOrganic chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization