Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Published 2019 View Full Article

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Title
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105216
Publisher
Elsevier BV
Online
2019-07-09
DOI
10.1016/j.foodhyd.2019.105216

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