Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang
(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Harbin Food Industry Research Institute, Harbin 150000, China; 3. National Soybean Engineering Technology Research Center, Harbin 150000, China)
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate[J]. FOOD SCIENCE, 2021, 42(7): 134-141.