Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Funder
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02206
Reference35 articles.
1. Soy whey: More than just wastewater from tofu and soy protein isolate industry
2. Environment friendly green composites based on soy protein isolate – A review
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5. A pH shift approach to the improvement of interfacial properties of plant seed proteins
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