Functions And Mechanisms Of Ultraosund In Soy Protein Isolate (SPI)-Pectin Nannoemulsion Preparation

Project Information

FamousSPNP

Grant agreement ID: 897389

DOI

10.3030/897389

Project closed

EC signature date 29 April 2020

Start date 1 October 2020

End date 28 March 2023

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 196 590,72

EU contribution

€ 196 590,72

Coordinated by

TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Ireland

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Publications

Peer reviewed articles (2)

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

Author(s): Xiaobin Ma; Tianyi Yan; Song Miao; Like Mao; Donghong Liu
Published in: Foods; Volume 11; Issue 16; Pages: 2410, 2022, ISSN 2304-8158
Publisher: Foods
DOI: 10.3390/foods11162410

Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide

Author(s): Xiaobin Ma; Chengdeng Chi; Yunfeng Pu; Song Miao; Donghong Liu
Published in: Crossref, 2022, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2022.132876