Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects.

Liu, Siyu; Wei, Tianyu; Lu, Hongyun; Liu, Xiayu; Shi, Ying; Chen, Qihe

Liu, Siyu; Wei, Tianyu; Lu, Hongyun; Liu, Xiayu; Shi, Ying; Chen, Qihe.

Afiliação

Liu S; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Wei T; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Lu H; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Liu X; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Shi Y; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
Chen Q; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.

Molecules ; 27(21)2022 Oct 31.

Article em En | MEDLINE | ID: mdl-36364220

Assuntos

Globulinas; Temperatura Alta; Globulinas/química; Glicolipídeos/química; Lipídeo A

Palavras-chave

glycinin aggregation; interfacial performance; mannosylerythritol lipid-A (MEL-A)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Globulinas / Temperatura Alta Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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