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Phenolic Acids Inhibiting Lysinoalanine Cross-Linking in Soybean Protein Isolate via Covalent Site Blocking and

Siyu Wu1, Hanyu Song1, Bingru Li1

  • 1College of Food Science, Northeast Agricultural University, Harbin150030, China.

Journal of Agricultural and Food Chemistry
|September 1, 2026
PubMed

Keywords:
alkali-heat treatmentlysinoalaninephenolic acidssoybean protein isolate

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