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

Publication date: 20 January 2021Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 609Author(s): Shizhang Yan, Fengying Xie, Shuang Zhang, Lianzhou Jiang, Baokun Qi, Yang Li

Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - October 10, 2020 Category: Chemistry Source Type: research