2023peer-reviewed52 citations
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics
Shizhang Yan, Qi Wang, Yang Li, Baokun Qi
Food Chemistry
Concepts
Soy proteinCovalent bondCarbodiimideGraftingSelf-healing hydrogelsGallic acidChemistryChemical engineering