Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation

Food Hydrocolloids 2026

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Authors: Shumin Zhang, Jiyang Cai, Zhuojia Lin, Chang Yang, Zhihong Lyu, Menghui Wang, Wentao Qian, Zhili Wan, Hongliang Li, Xiaoquan Yang

DOI: 10.1016/j.foodhyd.2026.112661

Cited by: 2

References: 53

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food Chemistry and Fat Analysis

References 53