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Insight into emulsion gels stabilized by soy protein isolate-flavonoid complexes: based on structural, interfacial,

Baorui Li1, Shaokun Dou1, Qian Li1

  • 1Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, China.

Food Research International (Ottawa, Ont.)
|January 29, 2026
PubMed
Abstract

Keywords:
Conformational flexibilityEmulsion gelFlavonoidsSoy protein isolate

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