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Updated: Jan 29, 2026

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Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

Xiaodan Wang1, Shuang Chen1, Qiang Cui1

  • 1College of Food Science, Northeast Agricultural University.

Journal of Oleo Science
|February 15, 2019
PubMed

Keywords:
Maillard reactionSPH-DSPI-Demulsionsfreeze-thaw stabilitypH

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