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Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes

Jiang Jiang1, Jie Chen, Youling L Xiong

  • 1State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Jiangsu, China.

Journal of Agricultural and Food Chemistry
|July 16, 2009
PubMed

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