Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils

Food Hydrocolloids 2026

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Authors: Yingxue Chang, Shunan Jia, Hongyan Jin, Zichen Cao, Yan Zhang, Lianzhou Jiang, Zejian Xu, Xiaonan Sui

DOI: 10.1016/j.foodhyd.2026.112527

Cited by: 9

References: 76

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Food Chemistry and Fat Analysis

References 76