Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties.

Food Chem X · 2024 · PMC11021368 · PMID 38633741

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an increasing trendno p-value reported

However, because of the large charge density of CA, when more CA was added, surplus CA in the system failed to combine with SPI, so the Zeta potential of the system still showed an increasing trend. 3.1.4 Surface hydrophobicity( H 0 ) The surface hydrophobicity ( H 0 ) of protein is closely related to its emulsifying ability and stability (X.

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