Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of l...

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Veröffentlicht in:	International journal of biological macromolecules 2024-08, Vol.274 (Pt 1), p.133315, Article 133315
Hauptverfasser:	Zhang, Jiayu, Cheng, Tianfu, Sun, Mengya, Li, Yang, Zhang, Guofang, Hu, Zhaodong, Wang, Daoying, Guo, Zengwang, Wang, Zhongjiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Low-fat cream Naringenin Soy protein isolate
Online-Zugang:	Volltext
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