Caffeoylquinic acid-mediated modification of a soybean β-conglycinin fraction under alkaline conditions: structural and functional properties. (PubMed, Food Chem) - Oct 1, 2026 - "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...Higher apparent binding efficiency did not consistently correspond to better functional performance. These findings inform polyphenol selection for improving ingredient functionality in soy protein processing."
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Hansong Yu; Hongling Fu; Mingzhe Li; Shidi Men; Xiangbo Zeng; Xiyan Wang; Yang Li; Yi Wang
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