Insight into emulsion gels stabilized by soy protein isolate-flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein.

The effects of structurally relevant flavonoids (luteolin (Lu), quercetin (Qu), and rutin (Ru)) on the structural, interfacial, and emulsifying properties of soy protein isolate (SPI) were comprehensibly investigated. Additionally, the characteristic…

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