Ultrasound assisted complexation of soybean peptide aggregates and soluble soybean polysaccharide: pH optimization, structure characterization, and emulsifying behavior

作者：Yi Ma, Meng Xu, Wentao Wang, Xiangyang Li, Xiuzhen Ding · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115546 · 被引用次数：25 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties