Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels
Emulsion gels, a complex colloid system in which the emulsion and the gel coexist with a unique three-dimensional network structure, are widely used in the pharmaceutical, cosmetic and food industries. As a high-molecular-mass protein, soybean protein has good functional and physicochemical properti...
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| Format: | Artigo |
| Jezik: | Inglês |
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China Food Publishing Company
2024-06-01
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| Serija: | Shipin Kexue |
| Teme: | |
| Online dostop: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-039.pdf |
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