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Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks

Yujian Li1,2, Guijiang Liang1,2, Zhaojun Wang1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed
Abstract

Keywords:
acidic milk drinksmolecular weightproteinsoybean soluble polysaccharidestabilizationultrafiltration

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