Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology.
- DOI
- 10.1111/1750-3841.70928
- Published
- 2026 Feb
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.70928,
title = {Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology.},
author = {Bourouis I and Sun M and Zhang T and Li H and Pang Z and Liu X},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.70928},
url = {https://doi.org/10.1111/1750-3841.70928}
}RIS
TY - JOUR TI - Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology. AU - Bourouis I AU - Sun M AU - Zhang T AU - Li H AU - Pang Z AU - Liu X PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.70928 UR - https://doi.org/10.1111/1750-3841.70928 ER -
APA
I, B., M, S., T, Z., H, L., Z, P., & X, L. (2026). Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology.. Journal of food science. https://doi.org/10.1111/1750-3841.70928
Source records
- pubmed · retrieved 2026-09-26T18:40:28.249Z