The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin
Bei Jin, Xiaosong Zhou, Yongqi Zhong, Qiyong Li, Siyuan Zhang, Huanping Mo, Jiaru Liang
Topics & Concepts
PectinChemistryCoumarinBiopolymerThermal stabilityDPPHSoy proteinAntioxidantIntermolecular forceHydrophobic effectPascalizationHydrogen bondOrganic chemistryNuclear chemistryFood scienceMoleculeHigh pressurePolymerEngineeringEngineering physicsProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes