Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emu...

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Detalles Bibliográficos
Autores principales: Xu, Jing, Teng, Fei, Wang, Baiqi, Ruan, Xinxuan, Ma, Yifan, Zhang, Dingyuan, Zhang, Yan, Fan, Zhijun, Jin, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182430/
https://www.ncbi.nlm.nih.gov/pubmed/35684395
http://dx.doi.org/10.3390/molecules27113458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182430/
https://www.ncbi.nlm.nih.gov/pubmed/35684395
http://dx.doi.org/10.3390/molecules27113458

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