The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjug...

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Bibliographic Details
Main Authors: Chang Liu, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu, Xiuqing Zhu
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Nanomaterials
Subjects:
protein
chlorogenic acid
dextran
nanoemulsion
stability
antioxidation
Online Access:https://www.mdpi.com/2079-4991/10/6/1094

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