Study on preparation of acylated soy protein and stability of emulsion.
Nan XiaXing-Xing LuZhi ZhengDong-Dong MuXi-Yang ZhongShui-Zhong LuoYan-Yan ZhaoPublished in: Journal of the science of food and agriculture (2021)
Acylation modification by EDTAD changed the emulsifying properties of SPI and enhanced the stability of the SPI emulsion. © 2021 Society of Chemical Industry.