Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin - Kang, Zhuang‐Li; Yao, Peng‐Lei; Xie, Jing‐jie; Li, Yan‐ping; Ma, Han‐Jun (Journal of the science of food and agriculture, 2024)
Keywords: agriculture; Disulfide bonds; disulfides; Foaming; foaming capacity; Food industry; gel strength; gels; Globulins; Globulins - chemistry; Globulins - metabolism; Glycine max - chemistry; Hydrophobic and Hydrophilic Interactions; Hydrophobicity; low‐frequency magnetic field; Magnetic Fields; Magnetic properties; Physicochemical properties; Protein Conformation; Protein folding; Protein structure; Proteins; Rheological properties; rheological property; Rheology; Solubility; soy 11S globulin; Soybean Proteins - chemistry; Soybean Proteins - metabolism; Soybeans; Structure-function relationships; sulfhydryl content; Surface properties; Thermal stability; Viscosity; water holding capacity; Zeta potential; sulfhydryl content; foaming capacity; low‐frequency magnetic field; rheological property; soy 11S globulin