The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjug...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Chang Liu, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu, Xiuqing Zhu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2020-06-01
Schriftenreihe:	Nanomaterials
Schlagworte:	protein chlorogenic acid dextran nanoemulsion stability antioxidation
Online-Zugang:	https://www.mdpi.com/2079-4991/10/6/1094
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