The influence of interaction between soy glycinin/β-conglycinin and different polyphenols on protein structure and emulsifying properties

LI Chengye, REN Xian’e, LU Xiaoxin, YANG Feng, ZHANG Kunming, HUANG Yongchun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 140-148.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 140-148. DOI: 10.13995/j.cnki.11-1802/ts.044530

The influence of interaction between soy glycinin/β-conglycinin and different polyphenols on protein structure and emulsifying properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 140-148 https://doi.org/10.13995/j.cnki.11-1802/ts.044530

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