Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble

Hekai Zhao1, Shengnan Wang1,2, Guilan Zhao1

  • 1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China. 13072615294@163.com.

Food & Function
|December 15, 2021
PubMed

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