Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution.

Foods · 2026 · PMC12840035 · PMID 41596798

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a decreasing trendno p-value reported

Conversely, F11S-12h emulsion demonstrated a gradual increase in relative AV change from 0 d to 9 d, followed by a decreasing trend from 12 d.

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