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Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

Yeye Xu1, Guorong Wang2, Xibo Wang1

  • 11College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China.

Food Science and Biotechnology
|October 16, 2018
PubMed

Keywords:
Emulsifying propertiesFlexibilityHigh pressure homogenizationSoy protein isolate

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