Effect of Radical Graft Modification on Emulsifying Stability of Whey Protein Isolate
In order to understand the effect of covalent graft modification of protein on its emulsifying stability, WPI-EGCG graft was prepared by free radical grafting using whey protein isolate (WPI) and epigallocatechingallate (EGCG) as raw materials. Scanning electron microscopy (SEM) was used to observe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110006 |