Vitor Emanuel Máximo Santos

Soybean 7S and 11S globulins respond differently to ohmic heating: Linking structural unfolding and oil-water interfaces.

Emerging technologies have been widely applied to modify complex protein systems; however, their effects are generally evaluated at the whole-protein level, limiting the understanding of the mechanisms governing individual protein fractions. Soy protein functionality is primarily determined by the β-conglycinin (7S) an...