Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation
Yufei Yang, Shudong He, Yongkang Ye, Xiaodong Cao, Haiyan Liu, Zeyu Wu, Junyang Yue, Hanju Sun
Topics & Concepts
ChemistryZeta potentialCircular dichroismMaillard reactionSoy proteinGlycosylationFluorescenceParticle sizeChromatographyHydrophobic effectChemical engineeringCrystallographyNanoparticleOrganic chemistryBiochemistryPhysical chemistryPhysicsQuantum mechanicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes