Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality.

J Agric Food Chem · 2025 · PMC12503362 · PMID 40820910

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showed a trendno p-value reported

, GF samples showed a trend in particle size and zeta potential similar to that of SPF samples upon pH adjustment.

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