Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan - Concepedia

Concepedia

Publication | Closed Access

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

190

Citations

35

References

2020

Year

Shizhang Yan, Fengying Xie, Shuang Zhang, Lianzhou Jiang, Baokun Qi, Yang Li

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ChemistryFood ColloidEngineeringBiochemistryNatural SciencesBiotechnologyProtein EngineeringBiomolecular EngineeringEmulsion

References

	Year	Citations

Page 1