Atmospheric cold plasma pretreatment for effective enhancement of covalent crosslinking between coconut globulin and tannic acid: Improving interfacial activity and emulsifying properties.

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作者： Yang,Chen ^[1] ; Qiaozhu,Wei ^[1] ; Yile,Chen ^[1] ; Lianzhou,Jiang ^[2] ; Jiamei,Wang ^[1] ; Weimin,Zhang ^[3]

作者单位： Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China. ^[1] Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; International Research Center for High Value Processing of Tropical Specialty Protein Resources, Hainan University, Haikou 570228, China. ^[2] Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570228, China; International Research Center for High Value Processing of Tropical Specialty Protein Resources, Hainan University, Haikou 570228, China. Electronic address: zhwm1979@163.com. ^[3]

关键词 Covalent interaction Emulsifying property Plant protein Polyphenol Spatial structure