2022peer-reviewed25 citations
Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
Wen Han, Tongxun Liu, Chuan‐He Tang
Food Hydrocolloids
Concepts
Soy proteinProtein aggregationChemistryFlocculationTrehaloseDenaturation (fissile materials)Coalescence (physics)Chromatography