Film-forming modifications and mechanistic studies of soybean protein isolate by glycerol plasticization and thermal denaturation: A molecular interaction perspective

作者：Shufang Kang, Qinbo Bai, Yana Qin, Qiuhong Liang, Yayun Hu, Shengkai Li, Guangzhong Luan · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115042 · 被引用次数：19 · 研究领域：Proteins in Food Systems、Food composition and properties、Food Chemistry and Fat Analysis