Open access
Sep 2026
Caffeoylquinic acid-mediated modification of a soybean β-conglycinin fraction under alkaline conditions: structural and functional properties.
This study compared the structural and functional properties of a soybean 7S-enriched β-conglycinin fraction treated with chlorogenic acid (CA) or isochlorogenic acid C (IAC) under alkaline conditions. CA exhibited higher apparent binding efficiency than IAC, with maxima of 93.48 ± 1.23% and 62.95 ± 0.76%, respectively...
Yi Wang, Shi-Di Men, Ming-Zhe Li et al.
· Food Chemistry · 0 citations