Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

Yang Li; Baohua Liu; Lianzhou Jiang; Joe M. Regenstein; Nan Jiang; Viacheslav Poias; Xiaonan Zhang; Baokun Qi; Aili Li; Zhongjiang Wang

doi:10.1016/j.foodhyd.2018.09.006

JOURNAL ARTICLE

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

Yang Li Baohua Liu Lianzhou Jiang Joe M. Regenstein Nan Jiang Viacheslav Poias Xiaonan Zhang Baokun Qi Aili Li Zhongjiang Wang

Year: 2018 Journal: Food Hydrocolloids Vol: 87 Pages: 814-829 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2018.09.006

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Keywords:

Chemistry Hydrophobic effect Fluorescence Zeta potential Enthalpy Phosphatidylcholine Particle size Quenching (fluorescence) Surface charge Hydrophobe Chromatography Analytical Chemistry (journal) Biophysics Nanotechnology Physical chemistry Materials science Nanoparticle Organic chemistry Biochemistry Phospholipid Thermodynamics

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Protein Interaction Studies and Fluorescence Analysis

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

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