Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions.

Wang, Tingyu; Yi, Kehan; Li, Yang; Wang, Huan; Fan, Zhijun; Jin, Hua; Xu, Jing

Wang, Tingyu; Yi, Kehan; Li, Yang; Wang, Huan; Fan, Zhijun; Jin, Hua; Xu, Jing.

Afiliação

Wang T; College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
Yi K; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
Li Y; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
Wang H; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Fan Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Jin H; Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China.
Xu J; College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.

Molecules ; 28(7)2023 Mar 30.

Article em En | MEDLINE | ID: mdl-37049843

Assuntos

Emulsificantes; Proteínas de Soja; Proteínas de Soja/química; Emulsões/química; Emulsificantes/química; Solubilidade; Antibacterianos/farmacologia

Palavras-chave

acidic; antibacterial; esterification; nano-emulsion; soy protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Emulsificantes Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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