Soybean protein fibrils-bacterial cellulose complexes with morphological characteristics induced by different pH values: Focus on interactions and emulsifying properties

作者：Xueqing Zhang, Ri‐Qi Su, Yigang Hu, Shi Liu, Zhe Wang, Zhe Wang, Tian Tian, Jianan Li, Xiaohong Tong, Huan Wang, Lianzhou Jiang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111660 · 被引用次数：16 · 研究领域：Proteins in Food Systems、Enzyme Production and Characterization、Food composition and properties