How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design

Food Hydrocolloids 2026

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Authors: Hailan Sun, Yunzhu Qiu, Yirong Qian, Jingyi Liang, Zeyu Yu, Xiao Chen, Liyan Zhao

DOI: 10.1016/j.foodhyd.2026.112497

Cited by: 2

References: 50

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Edible Oils Quality and Analysis

References 50