Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties - Concepedia

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Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

62

Citations

36

References

2018

Year

Fei Tao, Jiang He, Wenwei Chen, Yongyong Zhang, Pan Jia-rong, Jiaxin Jiang, Zhenbao Jia

Journal of the Science of Food and Agriculture

Abstract

The covalent modification by EGCG improved the emulsifying property of SPI. This study therefore provided an innovative approach for improving the emulsifying properties of proteins. © 2018 Society of Chemical Industry.

References

	Year	Citations

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