Concentration-dependent gelation, water-holding, and emulsifying performance of soybean peptide–hawthorn pectin Maillard hydrogels
- 10 July 2026
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 525 (Pt 1) , 150332
Abstract
No abstract availableKeywords
Funding Information
- Department of Science and Technology of Shandong Province
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