Characterization of the interaction between allicin and soy protein isolate and functional properties of the adducts.

Li, Yunliang; Jia, Shifang; Zhang, Yubin; Huang, Liurong; He, Ronghai; Ma, Haile

Li, Yunliang; Jia, Shifang; Zhang, Yubin; Huang, Liurong; He, Ronghai; Ma, Haile.

Afiliación

Li Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Jia S; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Zhang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Huang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Ma H; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

J Sci Food Agric ; 103(10): 5156-5164, 2023 Aug 15.

Article en En | MEDLINE | ID: mdl-37005328

Asunto(s)

Glycine max; Proteínas de Soja; Proteínas de Soja/química; Glycine max/química; Emulsionantes/química; Manipulación de Alimentos

Palabras clave

allicin; emulsifying; foaming; interaction; soy protein isolate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glycine max / Proteínas de Soja Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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