Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products
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Title
Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products
Authors
Keywords
Soy protein isolates, Aggregation, Protein-glutaminase, Deamidation, Emulsifying properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 112328
Publisher
Elsevier BV
Online
2021-08-19
DOI
10.1016/j.lwt.2021.112328
References
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