Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
Xiangxin Liao, Jianxia Xu, Sixu Lv, Shanlong Zhu, Wenqi Wang, Yibin Zhou, Yingnan Liu, Xiaonan Sui, Yaqing Xiao
Topics & Concepts
Soy proteinChemistryHydrogen bondvan der Waals forceAmino acidFood scienceChromatographyBiochemistryMoleculeOrganic chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes