Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions
Yang Guo, Yihong Bao, Kaifeng Sun, Chang Chen, Weifeng Liu
Topics & Concepts
Soy proteinTannic acidChemistryCovalent bondFourier transform infrared spectroscopyDynamic mechanical analysisRheologySodium dodecyl sulfateNuclear chemistryThermogravimetryGel electrophoresisFluorescence spectroscopyChromatographyChemical engineeringFluorescenceOrganic chemistryMaterials scienceBiochemistryInorganic chemistryPolymerPhysicsComposite materialEngineeringQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications