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

标题
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105216
出版商
Elsevier BV
发表日期
2019-07-09
DOI
10.1016/j.foodhyd.2019.105216

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