Skip to main content
Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Fig. 3

The solubility (A), foam expansion (FE) and foam stability (FS) (B), emulsifying activity index (EAI) and emulsion stability index (ESI) (C) of SPI-BANs complexes. Different letters indicated the significant differences among different samples (P < 0.05). SPI, SPI-BANs-1, SPI-BANs-2, SPI-BANs-3, and SPI-BANs-4 represented the soybean protein isolates (1 mg/mL) complexed with blueberry anthocyanins at different concentrations of 0, 0.9, 1.8, 3.6, and 7.2 mg/mL, respectively

Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us