Effects Of Ultrasonic Pretreatment On Soy Protein-Isolate-Catechin Non-Covalent/Covalent Complex Structure And Function
Soy Protein Isolate (SPI) is an important plant protein that is widely used in the food industry, agriculture, and biotechnology due to its high nutritional value, low production cost, excellent biocompatibility, and processing characteristics. Numerous studies have shown that the functional properties of SPI can be improved through non-covalent or covalent binding with small molecular … Read more