Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance

作者：Jiangling Zhang, Guangfan Qu, Feiyan Yang, Liu Fei, Xudong He, Xu Wang, Shuguo Sun · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111920 · 被引用次数：2 · 研究领域：Microbial Metabolites in Food Biotechnology、Food composition and properties、Proteins in Food Systems