Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic inte...

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Bibliographic Details
Main Authors:	Jia Cao, Xiaohong Tong, Mengmeng Wang, Tian Tian, Sai Yang, Mingyue Sun, Bo Lyu, Xinru Cao, Huan Wang, Lianzhou Jiang
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	soy protein isolate sodium alginate pH microparticles structure physicochemical properties
Online Access:	https://www.mdpi.com/2304-8158/11/6/790

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