Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

[Display omitted] •The protein-phenolic compound conjugates formed via CN bonds.•The structures and antioxidant properties of these conjugates were investigated.•Multiple protein-polyphenol cross-linked hydrogels were synthesized.•Hydrogels contain hydrogen bonds, Michael additions, and Schiff base...

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Veröffentlicht in:	Food chemistry 2024-02, Vol.433, p.137290-137290, Article 137290
Hauptverfasser:	Yan, Shizhang, Wang, Qi, Li, Yang, Qi, Baokun
Format:	Artikel
Sprache:	eng
Schlagworte:	Conjugate Gallic acid Hydrogel Multiple crosslinking Soybean protein isolates
Online-Zugang:	Volltext
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