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. 2025 Aug 28;14(17):3014. doi: 10.3390/foods14173014
ANOVA Analysis of variance
BFP Bangia fusco-purpurea
CG Composite gel
S-S Disulfide bonds
FS Free sulfhydryl
PBS Phosphate-buffered saline
SEM Scanning electron microscopy
SH Surface hydrophobicity
SPI Soybean protein isolate
TPA Texture profile analysis
TS Total sulfhydryl