Ferulic Acid-Modified Soy Protein Emulsion Gel

Enhances quercetin bioaccessibility

Microwave-assisted covalent modification of soy protein isolate with ferulic acid yields a stable emulsion gel network, serving as an efficient delivery vehicle.

Cheng, Xiaoyi · Wang, Huan · Zhiyong, Wang · Zhao, Qingshan · Muyu, Lou · Fanda, Meng · Jin, Hua · Xu, Jing · Jiang, Lianzhou

Food Hydrocolloids 2024

Specifications

Absolute potential

{'zh': '', 'en': '2.1'} mV

Particle size

{'zh': '', 'en': '3.3'} nm

Quercetin bioaccessibility increased

{'zh': '', 'en': '2.1'} %

Quercetin stability increased

{'zh': '', 'en': '1.3'} %

Advantages

Thermal denaturation temperature: 152.3 °C