大豆蛋白
乳状液
絮凝作用
共价键
化学
化学工程
粒径
疏水效应
多糖
吸附
色谱法
有机化学
食品科学
工程类
物理化学
作者
Hekai Zhao,Shengnan Wang,Guilan Zhao,Yangyang Li,Xiulin Liu,Lina Yang,Lijie Zhu,He Liu
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2021-10-03
卷期号:13 (1): 386-397
被引量:34
摘要
Soy protein isolate fibrils/soy soluble polysaccharide complexes were fabricated via non-covalent interactions, which could significantly improve emulsion stability with increase in the proportion of polysaccharide.
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