Disulfide bond cleavage combined with critical pH induced unfolding and assembly of soy protein and its encapsulation effect on curcumin
Yuying Wang, Siyu Sun, Jing Shen, Bowen Zou, Ling Zhang, Xianbing Xu, Chao Wu
Topics & Concepts
ChemistryCurcuminSoy proteinDisulfide bondChromatographyNanoparticleSolubilityHydrophobic effectSodium dodecyl sulfateChemical engineeringOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis