# 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

**Wikidata**: [openalex:W4400880154](https://www.wikidata.org/wiki/openalex:W4400880154)  
**Source**: https://4ort.xyz/entity/structure-emulsifying-and-embedding-characteristics-of-soy-protein-isolate-induced-by-the-complexation-of-carrageenan-wi