Synergistic Cross-Linking of Soybean Meal Protein Hydrolysate Gel by EGCG-Calcium Ions: Structural, Rheological, and Functional Properties

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Xiaoying Zhang, Peili Lan, Qingxing Dong, Lu Yin, Habiba Umm E, Aliye Simayi, Jie Ma, Yao Tang
DOI: 10.2139/ssrn.6366407
Cited by: 0
References: 8

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Polysaccharides Composition and Applications

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Language
EN
Document type
Preprint