The current study investigated the impact of ascorbic acid (AA) on physicochemical and emulsifying properties of highland barley protein (HBP). Emulsifying and solubility of AA-modified HBP increased compared to its native state. However, excessive AA concentration induced protein reaggregation, leading to a deterioration of these properties. At a concentration of 0.3 % (w/v) AA, the highland barley protein emulsion (HBPE) exhibited the smallest average particle size (0.59 μm), and the protein demonstrated superior emulsification properties. T...
