Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, Ye Zhang, Kaida Zhang, Qingfeng Ban, Xibo Wang, Xibo Wang
Topics & Concepts
SuccinylationChemistryWhey protein isolateCovalent bondWhey proteinEmulsionIsoflavonesHydrophobic effectSoy proteinChromatographyBiochemistryOrganic chemistryLysineAmino acidProteins in Food SystemsMicroencapsulation and Drying ProcessesPhytase and its Applications