Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

The poor bioaccessibility of the phenolic compounds of soybeans is a key challenge to developing functional food products. Therefore, a novel hydrophilic food-grade hydroxypropyl methylcellulose (HPMC) polymer was added to soybean to prepare a soybean food composite (SFC), in order to improve the so...

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Vydáno v:Foods
Hlavní autoři: Azad, Md Obyedul Kalam, Kim, Won Woo, Jin, Cheng Wu, Kang, Wie Soo, Park, Cheol Ho, Cho, Dong Ha
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6406252/
https://ncbi.nlm.nih.gov/pubmed/30682821
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8020041
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