Xu, T.; Su, R.; Yang, B.; Dai, S.; Wang, J.; Zhu, W.; Fang, Q.; Wang, H.; Jiang, L.
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils. Foods 2025, 14, 974.
https://doi.org/10.3390/foods14060974
AMA Style
Xu T, Su R, Yang B, Dai S, Wang J, Zhu W, Fang Q, Wang H, Jiang L.
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils. Foods. 2025; 14(6):974.
https://doi.org/10.3390/foods14060974
Chicago/Turabian Style
Xu, Tianhe, Ruihan Su, Bowen Yang, Shicheng Dai, Junzheng Wang, Weixiang Zhu, Qi Fang, Huan Wang, and Lianzhou Jiang.
2025. "Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils" Foods 14, no. 6: 974.
https://doi.org/10.3390/foods14060974
APA Style
Xu, T., Su, R., Yang, B., Dai, S., Wang, J., Zhu, W., Fang, Q., Wang, H., & Jiang, L.
(2025). Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils. Foods, 14(6), 974.
https://doi.org/10.3390/foods14060974