Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment
Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang, Qiyong Li
Topics & Concepts
ChemistryFerulic acidSoy proteinGlucanFood chemistryFood scienceChemical engineeringCrystallographyCrystal structureOrganic chemistryEngineeringSupramolecular chemistryGreen chemistryProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes