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Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein–protein interactions

Feng Han, Ying Sun, Jialin Song, Xin Zhang, Chuangshuo Yan, Yufan Wang, Shanfeng Chen, Chengye Ma, Hongjun Li

2025Food Research International6 citationsDOI

Topics & Concepts

GlutenChemistryFood scienceFermentationSoy proteinGlobulinGliadinGluteninCovalent bondGluten freeHydrophobic effectChromatographyDisulfide bondProtein aggregationIonic strengthBiochemistryPlant proteinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyMeat and Animal Product Quality
Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein–protein interactions | Litcius