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Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Research article (Food Hydrocolloids, 2024) · cited 31× · AI/ML
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Summary
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups is a scholarly article[1].
Key Facts
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups. Retrieved May 24, 2026, from https://4ort.xyz/entity/structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi
MLA“Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi.
BibTeX@misc{4ortxyz_structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups}}, year = {2026}, url = {https://4ort.xyz/entity/structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups — https://4ort.xyz/entity/structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi (retrieved 2026-05-24)
