An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis
Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Topics & Concepts
Soy proteinFood scienceChemistrySpectral analysisPhysicsQuantum mechanicsSpectroscopyProteins in Food SystemsProtein Interaction Studies and Fluorescence AnalysisAdvanced Glycation End Products research