Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications

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DOI:10.1016/j.foodhyd.2024.110027
作者：Jianling Feng ,?Shi Liu ,?Na Sun ,?Hongxia Dong ,?Liming Miao ,?Huan Wang ,?Xiaohong Tong ,?Lianzhou Jiang
文献类型：期刊论文
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Elsevier

Abstract：This paper reported the effects of different ionic polysaccharides (a cationic polysaccharide (chitosan, CTS), an anionic polysaccharide (high methoxyl pectin, HMP), and a neutral polysaccha

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