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This content will become publicly available on November 1, 2026

Title: Characterization of soy protein hydrolysate and lecithin complex for its novel antifreeze activity
Award ID(s):
2103558
PAR ID:
10616221
Author(s) / Creator(s):
; ;
Publisher / Repository:
Elsevier
Date Published:
Journal Name:
Food Hydrocolloids
Volume:
167
Issue:
C
ISSN:
0268-005X
Page Range / eLocation ID:
111389
Format(s):
Medium: X
Sponsoring Org:
National Science Foundation
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