Abstract:BACKGROUND
The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond‐driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio.
RESULTS
The added TA changed the protein structure and formed a limonene‐loaded microcomplex. The morphology of these microcomplexes changed from smooth to r… Show more
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