Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism

Documenti analoghi

• Stability mechanism of Monascus pigment–soy protein isolate–maltodextrin complex
  di: Qiuyu Wang, et al.
  Pubblicazione: (2024)
• Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan
  di: Fei Shen, et al.
  Pubblicazione: (2025)
• The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate
  di: Jing Xue, et al.
  Pubblicazione: (2024)
• Dynamic changes in proanthocyanidin composition, biosynthesis, and histochemistry in spine grape (Vitis davidii Foëx) tissues during berry development
  di: Yinfang Yan, et al.
  Pubblicazione: (2024)
• Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by pH ‐cycle technique
  di: Yixin Dai, et al.
  Pubblicazione: (2026)