Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
| Autor: | Lian, Ziteng, Yang, Sai, Liu, Xiuying, Zhang, Qianqian, Tan, Xubin, Zhao, Kuangyu, Jiang, Lianzhou, Wang, Huan |
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| Zdroj: | In Food Hydrocolloids February 2025 159 |
| Databáze: | ScienceDirect |
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