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Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils

Qian Zhang1, Yanmei Deng1, Yanling Lu1

  • 1College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed

Keywords:
amyloid fibrilsfood functionalityprotein modificationsoy protein isolatestructure and functional propertiestreatment methods

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