Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology
Walnut protein isolate (WPI) is a nutritious protein with poor solubility, which severely limits its application. In this study, composite nanoparticles were prepared from WPI and soy protein isolate (SPI) using the pH-cycle technology. The WPI solubility increased from 12.64 to 88.53% with a WPI: S...
Main Authors: | Yixin Dai, Ying Xu, Chunhe Shi, Ye Liu, Shuang Bi |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2023-02-01
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Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1135048/full |
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