Work

Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.137290

Authors: Shizhang Yan, Qi Wang, Yang Li, Baokun Qi

Institution: Northeast Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4386214125

FWCI: 7.259

Cites: 40

Cited by: 64

Related to: 10