Work

Unraveling the structural basis for freeze-thaw stability of emulsion-filled soybean protein isolate-arabinoxylan double network gels

Year: 2025

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.112312

Authors: Wenjia Yan, Yongquan Wang, Lijun Yin

Institutions: Anhui Academy of Agricultural Sciences, Anhui Agricultural University, Ministry of Agriculture and Rural Affairs, China Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Anhui Agricultural University, Anhui Academy of Agricultural Sciences

Award: G7502746018

OpenAlex ID: W4416796129

FWCI: 2.803

Cites: 73

Cited by: 8

Related to: 10