Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability

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DOI:10.1016/j.carbpol.2025.124759
作者：Yue Zhao , Yuehan Shan , Hongjuan Wang , Zhao Zhang , Caili Wang , Lei Dai , Yanfei Wang , Qingjie Sun , David Julian McClements , Yongqiang Cheng , X
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Abstract：The poor mechanical properties and freeze-thaw stability of soy protein hydrogels limit their application in meat analogue products. In this study, we developed an interpenetrating polymer n

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