| 中文名称 |
大豆分离蛋白 |
| 英文名称 |
Soy Protein Isolate |
| 有效期 |
3年 |
Danfeng Li et al. The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase. FOOD CHEMISTRY. 2023. IF=9.231
Kouadio Jean Eric-Parfait Kouamé et al. Development and characterization of omega-3-rich flaxseed oil microcapsules and evaluation of its stability and release behavior in probiotic millet yogurt. POWDER TECHNOLOGY. 2023. IF=5.2
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