Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing
(1. College of Art and Science, Northeast Agricultural University, Harbin 150030, China;2. College of Food Science, Northeast Agricultural University, Harbin 150030, China)
JIN Hua, JIANG Lianzhou, FENG Haiying, WANG Jubing, ZHANG Xiaosong, XU Jing. Effects of Covalent and Non-covalent Interaction with Chlorogenic Acid on the Stability and Antioxidant Activity of Black Soybean Protein Isolate-Stabilized Nanoemulsion[J]. FOOD SCIENCE, 2022, 43(4): 17-24.