Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing
(1. College of Art and Science, Northeast Agricultural University, Harbin 150030, China; 2. Mudanjiang Branch of Heilongjiang Academy of Forestry, Mudanjiang 157000, China)
MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing. Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion[J]. FOOD SCIENCE, 2024, 45(1): 23-31.