2024peer-reviewed39 citations
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
Xiangxin Liao, Jianxia Xu, Sixu Lv, Shanlong Zhu, Wenqi Wang, Yibin Zhou +3 more
Food Hydrocolloids
Concepts
Soy proteinChemistryHydrogen bondvan der Waals forceAmino acid