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...

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發表在:Nanomaterials (Basel)
Main Authors: Liu, Chang, Jin, Hua, Yu, Yue, Sun, Jingying, Zheng, Huanyu, Zhang, Yan, Xu, Jing, Zhu, Xiuqing
格式: Artigo
語言:Inglês
出版: MDPI 2020
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Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC7353371/
https://ncbi.nlm.nih.gov/pubmed/32492859
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nano10061094
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