Mechanistic study on the regulation of three-dimensional network structures in emulsion gels by 11S soybean globulin A- and B-subunit

Food Hydrocolloids 2026

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Authors: Miao Hu, Weimin Meng, Xin Jiang, Jiao Wang, Jiao Wang, Min Zhang, Zifan Yuan, Bei Fan, Fengzhong Wang, Shuying Li

DOI: 10.1016/j.foodhyd.2026.112438

Cited by: 1

References: 42

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food composition and properties

References 42