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...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2024-06-01
|
| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-039.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|