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Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein

Baorui Li; Shaokun Dou; Qian Li; Hao Yue; Aizhen Zong; Fangling Du; Tongcheng Xu
Food Research International · Vol. 221 · pp. 117305 · 2025
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume221
Pages117305
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117305
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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