Fabrication and characterization of hesperidin and soybean protein isolate complexes with enhancing solubility and functional properties

被引：0
|
作者：
Weiben Ge [1 ]
Jinghui Chen [1 ]
Yiheng Li [1 ]
Hongxin Wang [1 ]
机构：
[1] Jiangnan University,School of Food Science & Technology
[2] Jiangnan University,The State Key Laboratory of Food Science and Resource
来源：
Journal of Food Measurement and Characterization | 2025年 / 19卷 / 5期
关键词：
Hesperidin; Soy protein isolate; Complex; pH-shifting method; Binding mechanism;
D O I：
10.1007/s11694-025-03186-w
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：3360 / 3373
页数：13
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