Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
This study demonstrated that GSP is a potential modifier, which can be applied to improve the emulsifying capacity of extruded SPI-based foods. © 2025 Society of Chemical Industry.
Authors
- Xiaoshuai Yu
- Jinjie Huo
- Peng Wang (ORCID: https://orcid.org/0000-0002-6442-2849)
- Kexin Wang (ORCID: https://orcid.org/0000-0002-4447-2793)
- Zhenguo Wang (ORCID: https://orcid.org/0000-0002-7882-9535)
- Yumin Duan
- Lishuang Wang (ORCID: https://orcid.org/0000-0002-7542-5236)
- Zhigang Xiao (ORCID: https://orcid.org/0000-0001-9560-6272)
- Xiaoqi Ma
Institutions
- Shenyang Agricultural University (CN)
- Shenyang Normal University (CN)
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-01-10
- DOI
- https://doi.org/10.1002/jsfa.14116
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China