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Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Food ChemistryFood ColloidStructural PropertiesBiopolymer GelBiochemistryNatural SciencesQuercetin Release BehaviorProtein EngineeringFood EngineeringBiomolecular EngineeringEmulsionHealth Sciences