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Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Qiu-Ting Zhang1, Zong-Cai Tu2, Hui Wang3

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China.

Journal of Food Science and Technology
|June 2, 2015
PubMed

Keywords:
Functional propertiesSoybean protein isolateStructureSubcritical water

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