Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
Xiaohong Tong, Jia Cao, Tian Tian, Bo Lyu, Liming Miao, Ziteng Lian, Wenyu Cui, Shi Liu, Huan Wang, Lianzhou Jiang
Topics & Concepts
Soy proteinFibrilChemistryFourier transform infrared spectroscopyFluorescence spectroscopyProtein aggregationBiophysicsThioflavinAntioxidantRheologyHydrophobic effectFluorescenceBiochemistryChemical engineeringMaterials scienceDiseasePathologyBiologyComposite materialMedicineQuantum mechanicsPhysicsAlzheimer's diseaseEngineeringProteins in Food SystemsFood composition and propertiesBiochemical effects in animals