Designing soy protein amyloid fibrils-high methoxyl pectin composite gel as a potential dysphagia food: Focus on interaction exploration and delivery properties
Fuente:
Ccarbohydrates polymers
Publication date: 1 September 2026Source: Carbohydrate Polymers, Volume 387Author(s): Jianling Feng, Bowen Yang, Xu Han, Xiaohong Tong, Dianyu Yu, Huan Wang, Lianzhou Jiang