Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions
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DOI: 10.3390/molecules28073078
Abstract: Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic… read more here.
Keywords: nano emulsion; protein; antibacterial properties; esterified soy ... See more keywords