Assertion: fibril | /r/CapableOf | use soy protein
Facets:
Source sentences:
text: Comparisons of TEM micrographs of fibrils made using pea protein and soy protein showed that fibrils made using both pea proteins and soy proteins exhibited similar characteristics of being highly flexible, worm-like, and curly.
text: (23) Similarities between fibrils made using pea proteins and soy proteins, which are both predominantly oligomeric multidomain proteins, could be related to similarities in the thermal aggregation mechanisms of these proteins.
text: For comparison, gels were also prepared from fibrils made using soy protein and whey protein as indicated by the dashed lines in Figure 7 A (′) and Figure 7 B (″).
text: Fibrils made using pea protein were more flexible, branched, and curly compared to fibrils made using whey protein, but comparable to fibrils made using soy protein.
text: Comparisons of TEM micrographs of fibrils made using pea protein and soy protein showed that fibrils made using both pea proteins and soy proteins exhibited similar characteristics of being highly flexible, worm-like, and curly.