PulseExploreJournal ClubResearchersJournals
Instagram
HomeJournal ClubExplore
Synapse
⌘+K
Synapse
April 10, 2024Food Chemistry XOpen Access

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

View Full Paper
Ask AI
Bookmark
Share

Authors

TGTian GaoXWXixi WuYGYiting Gao

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Gao et al. (2024) studied this question.

synapsesocial.com/papers/68e6f976b6db643587674177https://doi.org/10.1016/j.fochx.2024.101377
View Full Paper
Ask AI
Bookmark
Share