Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties
Xiaoyi Cheng, Huan Wang, Zhiyong Wang, Qingshan Zhao, Muyu Lou, Fanda Meng, Hua Jin, Jing Xu, Lianzhou Jiang
Topics & Concepts
Soy proteinEmulsionFerulic acidChemistryCovalent bondChemical engineeringThermal stabilityZeta potentialDenaturation (fissile materials)HydrolysisChromatographyOrganic chemistryNuclear chemistryFood scienceNanoparticleEngineeringProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis