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Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level

Protein ChemistryProtein GlycosylationBiosynthesisBiochemistryProtein FoldingNatural SciencesGlycobiologyBiotechnologyMolecular BiologyAlternative Protein SourcePolysaccharideGlucono-delta-lactone Induced GelationMedicineSoybean ProteinSubunit LevelCarbohydrate-protein Interaction