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Exploring the physical phase behavior of Ulva polysaccharide and soybean isolate protein complexes: the effects of pH and ionic strength on gel properties.

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Bibliographic Details
Title: Exploring the physical phase behavior of Ulva polysaccharide and soybean isolate protein complexes: the effects of pH and ionic strength on gel properties.
Authors: Bu K; College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Chu W; College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Li X; Standard Sci-tech Innovation (Qingdao) Pharmaceutical Technology Co., Ltd., No. 1, Jinye Road, Qingdao, Shandong Province, 266114, PR China., Shen Z; College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Duan X; College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Wang P; College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China. Electronic address: pengwang@ouc.edu.cn.
Source: Carbohydrate polymers [Carbohydr Polym] 2026 May 15; Vol. 380, pp. 125067. Date of Electronic Publication: 2026 Feb 04.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1879-1344
DOI:10.1016/j.carbpol.2026.125067