HIGHLIGHTS
- who: Tingyu Wang and collaborators from the (UNIVERSITY) have published the Article: Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions, in the Journal: Molecules 2023, 28, x FOR PEER REVIEW of /2023/
- what: This work provided theoretical proof that soybean proteins could prepare nano-emulsions under weakly acidic conditions and had the dual functions of emulsifier and antiseptic, broadening the prospects for its application in the food-processing, pharmaceutical, and cosmetic industries. In this study, the emulsifying abilities of the esterified proteins were evaluated to analyze the . . .
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