Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior-Reference-Cited by-同舟云学术

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Published:2024-06 Issue: Volume:151 Page:109857
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Sai,Lian Ziteng,Cheng Lin,Liu Xiuying,Dai Shicheng,Tong Xiaohong,Wang Huan,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference53 articles.

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5. Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives;Chen;Food Hydrocolloids,2021

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