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Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
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Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

Published on: April 26, 2024

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Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein

Mingyu He1, Lijia Li1, Changling Wu1

  • 1Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.

Journal of Food Science
|April 6, 2021
PubMed

Keywords:
acylationglycationphysicochemical propertiessoy protein isolatestructure

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