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Effects of Grape Seed Proanthocyanidin on Emulsifying Capacity of Soy Protein Isolate in Extrusion Field and Its Underlying Mechanism

Xiaoshuai Yu, Zhenguo Wang,Yumin Duan,Kexin Wang,Jinjie Huo,Lishuang Wang, Xiaoqi Ma,Peng Wang,Zhigang Xiao

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE（2025）

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关键词
extrusion,soy protein isolate,grape seed proanthocyanidin,emulsifying properties,complexation
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