Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Year: 2022
Type: article
Source: Food Chemistry
Authors: Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng, Mingruo Guo
Institutions: Northeast Agricultural University, University of Vermont
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4308203354