Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates - Concepedia

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Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

115

Citations

58

References

2022

Year

Chengbin Zhao, Zejun Chu, Yuxuan Mao, Yunfeng Xu, Peng Fei, Hao Zhang, Xiuying Xu, Yuzhu Wu, Mingzhu Zheng, Jingsheng Liu

Food Hydrocolloids

Food ChemistryFood ColloidStructural CharacteristicsBiopolymer GelBiochemistryNatural SciencesGlycobiologyBiotechnologyPolysaccharideProtein EngineeringFood EngineeringBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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