How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design

Key Points

• Emulsion systems incorporating volatile sulfur compounds enhance soybean protein properties, promoting better food textures.
• Key evidence shows that these compounds significantly influence molecular binding interactions, improving emulsification.
• Assessment using multiscale molecular binding techniques indicates a strong relationship between sulfur compounds and protein structure.
• Findings highlight the potential to redesign food products for improved stability and flavor through specific compound interactions.