Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues-Reference-Cited by-同舟云学术

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

Published:2024-08 Issue: Volume:450 Page:139313
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zeng Xiangquan,Li Yan,Li Pan,Zhao Jinling,Li Xuejie,Wang Xuzeng,Liu Bangdi,Ni Laixue,Li He,Xi Yu,Li Jian

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Beijing Technology and Business University

Publisher

Elsevier BV

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