Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
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Title
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
Authors
Keywords
Flexibility, Emulsifying property, Ultrasound treatment, Correlation coefficient, Surface hydrophobicity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110881
Publisher
Elsevier BV
Online
2021-01-13
DOI
10.1016/j.lwt.2021.110881
References
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