Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid
Ball-milled soy protein isolate (BMSPI) and chlorogenic acid (CA) covalent complexes were prepared via alkaline conjugation to investigate how mechanical pretreatment modulates protein-polyphenol structure-function relationships. At 0.5 mM CA, binding was optimized, yielding reduced particle size/turbidity, increased z...