The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjug...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Chang, Jin, Hua, Yu, Yue, Sun, Jingying, Zheng, Huanyu, Zhang, Yan, Xu, Jing, Zhu, Xiuqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353371/
https://www.ncbi.nlm.nih.gov/pubmed/32492859
http://dx.doi.org/10.3390/nano10061094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353371/
https://www.ncbi.nlm.nih.gov/pubmed/32492859
http://dx.doi.org/10.3390/nano10061094

Ejemplares similares