Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
Qiqi Huang, Yee‐Ying Lee, Yong Wang, Chaoying Qiu
Topics & Concepts
Tannic acidChemistrySoy proteinChemical engineeringEmulsionHydrolysateHydrophobic effectAdsorptionParticle sizeDynamic mechanical analysisHydrogen bondCovalent bondPlant proteinChromatographyMoleculeOrganic chemistryHydrolysisPolymerFood scienceEngineeringPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties