Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis
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Title
Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 138, Issue -, Pages 108444
Publisher
Elsevier BV
Online
2022-12-31
DOI
10.1016/j.foodhyd.2022.108444
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