Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, Yang Li, Guofang Zhang, Zhaodong Hu, Daoying Wang, Zengwang Guo, Zhongjiang Wang
Topics & Concepts
ChemistryFat substituteFood scienceNaringeninSoy proteinRheologyPolyphenolOrganic chemistryFlavonoidMaterials scienceComposite materialAntioxidantFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications