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Updated: Jan 29, 2026

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Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and

Yaozu Guo1, Jiaxuan Han1, Boxing Yin1

  • 1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
antioxidant capacityconformational changefermentationoxidative stabilitysoybean 11S protein

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