Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin-Reference-Cited by-同舟云学术

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

Published:2024-05 Issue: Volume:150 Page:109719
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chu Zejun,Li Xinqi,Han Runzhi,Yang Qi,Fei Peng,Zhang Hao,Wu Yuzhu,Xu Xiuying,Zhao Chengbin^ORCID,Liu Jingsheng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference74 articles.

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5. Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates;Cao;Ultrasonics Sonochemistry,2021

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