Effect of the grafting degree of phenolic acids on the structural characterization and emulsification properties of soy hull polysaccharides

International Journal of Biological Macromolecules 2026

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Authors: Liwen Xin, Shengnan Wang, Xinyu Tian, Lina Yang, Lu Han, Zhengqi Hao, Ming Zhao, He Liu

DOI: 10.1016/j.ijbiomac.2026.150146

Cited by: 7

References: 67

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Polysaccharides Composition and Applications

References 67