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1. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals.

2. Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction.

3. Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate.

4. Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective.

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