Characterization the interaction between allicin and soy protein isolate and functional properties of the adducts.
Yunliang LiShifang JiaYubin ZhangLiurong HuangRonghai HeHaile MaPublished in: Journal of the science of food and agriculture (2023)
The interaction of allicin with SPI is beneficial to perfect the functional properties of SPI. These adducts can be used in different food formulations as emulsifiers, foamers and transport carriers. This article is protected by copyright. All rights reserved.
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