文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2025-01-01第 24 卷第 1 期，e70095-e70095综述高影响力 · 前 10%Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A reviewChao QiuJiangnan UniversityYaxu MengJiangnan UniversityZhiheng ZhangJiangnan UniversityXiaojing LiNanjing Forestry UniversityDavid Julian McClementsUniversity of Massachusetts AmherstGuanghua LiJiangnan UniversityLiming JiangNingbo UniversityJinsheng WenNingbo UniversityZhengyu JinJiangnan UniversityHangyan JiJiangnan University去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词soy proteinprotein-polysaccharide conjugatesprotein-polysaccharide complexesprotein-polyphenol conjugatesprotein solubilityemulsificationfoaminggelationantioxidant activityantimicrobial activityplant-based foods3D food printingfat replacershypoallergenic foods参考文献174引证文献2相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
