Characterization of soy protein isolate-based complexes as novel food-grade stabilizers for oil-in-water (O/W) emulsions and myofibrillar protein emulsion gels

Food Research International 2026

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Authors: Mingze Xu, Khubaib Ali, Chen Gu, Peipei Yin, Rui Sun, Chang Liu, Qingling Wang, Xinxin Zhao, Mangang Wu

DOI: 10.1016/j.foodres.2026.119390

Cited by: 1

References: 17

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Muscle metabolism and nutrition

References 17