pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation

作者：Leping Li, Zhihang Xu, Huijie Yang, Weiguang Zhao, Yehan Tao, Jie Lu, Xiaodong Xia, Mingqian Tan, Jian Du, Haisong Wang · 发表于：Food Control · 年份：2024 · DOI：10.1016/j.foodcont.2024.111034 · 被引用次数：26 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth、Proteins in Food Systems