Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes | Synapse
March 3, 2026
Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes
Key Points
Emulsifying properties improve significantly under specific pH values, enhancing stability.
Optimal sequence of components was critical, attaining the best emulsifying outcomes.
Analysis focused on soy protein isolate mixed with lecithin and epigallocatechin gallate at varying pH levels.
Findings suggest potential for creating more effective food emulsifiers with targeted formulations.