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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出版年:	Nanomaterials
主要な著者:	Chang Liu, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu, Xiuqing Zhu
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-06-01
主題:	protein chlorogenic acid dextran nanoemulsion stability antioxidation
オンライン･アクセス:	https://www.mdpi.com/2079-4991/10/6/1094