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Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups

Liurong Huang; Yuhan Yan; Lulu Qu; Feng Li; Lihong Chen; Yunliang Li
Food Hydrocolloids · Vol. 157 · pp. 110455 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume157
Pages110455
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110455
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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