Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S)
Author:
Publisher
Tsinghua University Press
Subject
Food Science
Reference34 articles.
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4. Interaction of phosphatidylcholine vesicles with soybean 7S and 11S globulin proteins;Beckwith;J. Agric. Food Chem.,1984
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1. The structure–function relationships and techno-functions of β-conglycinin;Food Chemistry;2025-01
2. Protein oxidation‐induced changes in the physicochemical properties and quality of plant food;International Journal of Food Science & Technology;2024-04-12
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