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Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics

Longteng Zhang1, Qian Li2, Wei Zhang3

  • 1Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.

Food Chemistry
|September 10, 2023
PubMed
Abstract

Keywords:
Physicochemical propertiesProtein solubilitySoy protein isolateSubunit composition

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