Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (<i>w/v</i>) GSPI and different concentrations of alkali-t...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/7/1506 |