Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
Mingming Zhong, Yufan Sun, Yuanda Sun, Lin Fang, Qi Wang, Baokun Qi, Yang Li
Topics & Concepts
ChemistryResveratrolBioavailabilityPickering emulsionEmulsionSurface tensionChemical engineeringAdsorptionSoy proteinChromatographyParticle sizeOrganic chemistryBiochemistryEngineeringQuantum mechanicsBioinformaticsBiologyPhysical chemistryPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes