Fig. 2: Structural characterization and interaction analysis of composite protein nanoparticles. | npj Science of Food

Fig. 2: Structural characterization and interaction analysis of composite protein nanoparticles.

From: Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies

Fig. 2: Structural characterization and interaction analysis of composite protein nanoparticles.The alternative text for this image may have been generated using AI.

UV absorption spectra analysis (A), fluorescence spectroscopy analysis (B), XRD profiles (C), and intermolecular forces (D). All the values are expressed as mean ± SD. Mean values with different letters are significantly different (p < 0.05). SW1: Ultrasonic (0 W)—laccase-modified SPI cross-linked WPI; SW2: Ultrasonic (150 W)—laccase-modified SPI cross-linked WPI; SW3: Ultrasonic (300 W)—laccase-modified SPI cross-linked WPI; SW4: Ultrasonic (450 W)—laccase-modified SPI cross-linked WPI; SW5: Ultrasonic (600 W)—laccase-modified SPI cross-linked WPI; SPI soy protein isolate, WPI whey protein.

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