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Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent

Xiaonan Sui1, Hongbo Sun2, Baokun Qi1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.

Food Chemistry
|December 31, 2017
PubMed

Keywords:
AnthocyaninsComplexationCovalentNon-covalentSoybean protein isolate

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