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Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean

Xiaoying Zhang1, Xiuxiu Ren1, Xuemei Han2

  • 1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

International Journal of Biological Macromolecules
|January 1, 2025
PubMed

Keywords:
Emulsion stabilityFunctional propertiesPolysaccharideProanthocyanidinRheological propertySoybean meal hydrolysate

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