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food chemistry(1)

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作者

Hu M. AND Gao Y. AND Wen W. AND Zhang P. AND Zhang F. AND Fan B. AND Wang F. AND Li S.(0)

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institute of food science and technology, chinese academy of agricultural sciences, no. 2 yuan ming yuan west road, beijing, 100193, china(1)
institute of food science and technology, chinese academy of agricultural sciences, no. 2 yuan ming yuan west road, beijing, 100193, china, key laboratory of ag(1)

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2024(1)

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资源类型: 外文期刊

作者:Hu M.(精确检索)

作者:Gao Y.(精确检索)

作者:Wen W.(精确检索)

作者:Zhang P.(精确检索)

作者:Zhang F.(精确检索)

作者:Fan B.(精确检索)

作者:Wang F.(精确检索)

作者:Li S.(精确检索)

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1The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery

作者： Hu M.; Gao Y.; Wen W.; Zhang P.; Zhang F.; Fan B.; Wang F.; Li S.; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing, 100193, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing, 100193, China, Key Laboratory of Ag;

来源：Food Chemistry

关键词： Carrageenan Chitosan Emulsion delivery system Sodium alginate Soybean isoflavones Soybean whey protein