Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
Sai Yang, Ziteng Lian, Lin Cheng, Xiuying Liu, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Topics & Concepts
EmulsionChemistryChemical engineeringQuercetinSoy proteinSuccinylationChromatographyFourier transform infrared spectroscopyRheologyMaterials scienceOrganic chemistryFood scienceBiochemistryComposite materialAntioxidantAcetylationEngineeringGeneProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes