Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties

In recent years, more and more attention had been paid to the combination of proteins and flavonoids, and several flavonoids had been reported to improve the physicochemical and emulsifying properties of proteins. This study investigated the effects of ultrasonic treatment (450 W for 10 min, 20 min,...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Yi-Lun, Yang, Jin-Jie, Dai, Shi-Cheng, Tong, Xiao-Hong, Tian, Tian, Liang, Chu-Chen, Li, Liang, Wang, Huan, Jiang, Lian-Zhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892216/
https://www.ncbi.nlm.nih.gov/pubmed/35245861
http://dx.doi.org/10.1016/j.ultsonch.2022.105961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892216/
https://www.ncbi.nlm.nih.gov/pubmed/35245861
http://dx.doi.org/10.1016/j.ultsonch.2022.105961

Ejemplares similares