Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate
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Title
Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate
Authors
Keywords
Soybean protein isolate, Papain, Ultrasound, Structure, Gel properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 158, Issue -, Pages 113123
Publisher
Elsevier BV
Online
2022-01-23
DOI
10.1016/j.lwt.2022.113123
References
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