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The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their

Miao Hu1, Yaxin Gao1, Wei Wen1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.

Food Chemistry
|December 8, 2023
PubMed

Keywords:
CarrageenanChitosanEmulsion delivery systemSodium alginateSoybean isoflavonesSoybean whey protein

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