Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions-Reference-Cited by-同舟云学术

Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions

Published:2023-07 Issue: Volume:140 Page:108585
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lu Zhou^ORCID,Lee Pin-Rou,Yang Hongshun^ORCID

Funder

National Research Foundation Singapore

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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