Soy protein-based soft gels with tunable texture: Effects of enzymatic hydrolysis on their structure, rheological behavior, and nutritional properties

Food Chemistry 2026

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Authors: Xiaoyu Jin, Xinyu Zhang, Yuqi Xie, Shui Li, Fengying Xie

DOI: 10.1016/j.foodchem.2026.148409

Cited by: 1

References: 46

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Protein Hydrolysis and Bioactive Peptides

References 46