Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
Mengna Tan(Hefei University of Technology), Zhi Zheng(Hefei University of Technology), Jin Liang(Anhui Agricultural University), Shaotong Jiang(Hefei University of Technology), Xingjiang Li(North China University of Science and Technology), Shuizhong Luo(Hefei University of Technology), Zhenyu Yu(Anhui Agricultural University), Xiyang Zhong(Hefei University of Technology), Yanyan Zhao(Hefei University of Technology), Dongdong Mu(Hefei University of Technology), Hailing Gao(Hefei University of Technology), Jingjing Xu(Hefei University of Technology)
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