Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function.

However, when the concentration of L-His continued to increase, the turbidity of the protein solution showed an increasing trend, which may be due to electrostatic interactions between excess histidine and the proteins, resulting in the formation of microaggregates. 3.10 Analysis of emulsification characteristics The EAI is the ability of proteins to form an interfacial layer at the oil–water interface, and the ESI is the ability of an emulsion stabilized by an emulsifier to produce droplets that resist strain [33] .

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