Oil body extraction from high-fat and high-protein soybeans by Laccase cross-linked beet pectin at pH: physicochemical and oxidation properties.

The experiment can effectively prove that the physicochemical stability of the two composite emulsions is greatly affected under acidic conditions, but stable under neutral and weakly alkaline conditions. In addition, under the same acid-base conditions, the degree of oxidation of HPSOB composite emulsion changes greatly. The results of this study can provide a basis for the design of high stability products to meet people's demand for natural products This article is protected by copyright. All rights reserved.