Structural dichotomy in soy protein isolate-chitosan oligosaccharide gels: unraveling the distinct roles of 7S and 11S globulins
{{output}}
Soy protein isolate (SPI) is widely used in food applications, but the natural variation in its 7S/11S globulin ratio leads to inconsistent gel properties. In this study, we investigated how the 7S/11S ratio influences the structural and rheological properties... ...
