Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics
Jingwen Xu, Qi Wang, Shizhang Yan, Baokun Qi
Topics & Concepts
DextranSchiff baseGallic acidIn situChemistryPolymer chemistryBiochemistryOrganic chemistryAntioxidantProteins in Food SystemsFood composition and propertiesEnzyme Production and Characterization