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, (12): 140 -148 .  DOI: 10.13995/j.cnki.11-1802/ts.044530

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