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Updated: Sep 3, 2025

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The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin

Liurong Huang1, Shifang Jia2, Ruike Wu2

  • 1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.

Food Chemistry
|July 22, 2022
PubMed

Keywords:
ActivityAllicinSoy protein isolateStructureThiol groups

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