The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmental conditions of bilayer emulsions
To overcome the limited electrostatic interaction between soy protein isolate (SPI) and chitosan (CS) around pH 4.5–6.5, phenolic acids (chlorogenic acid CA and rosmarinic acid RA) were added to adjust the isoelectric point of SPI which increase the electrostatic force and enlarge the pH range of in...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003736 |
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