Work

Impact of pH-dependent morphological transitions of soy protein nanofibrils on interfacial and emulsifying properties

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.146935

Authors: Hekai Zhao, Xu Zhang, Baokun Qi, Yang Li

Institutions: Northeast Agricultural University, Jilin University, Jilin 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: W4415772115

FWCI: 1.758

Cites: 44

Cited by: 4

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