Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils

Key Points

• Emulsification properties significantly improved due to structural transitions in soy protein amyloid fibrils.
• The study shows that a pH shift enhances the stability and performance of emulsions made from soy protein.
• Analysis of pH-shift soy protein amyloid fibrils demonstrated unique structural transitions affecting functionality.
• These findings highlight potential advancements in food technology and formulation using soy protein.