Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
Fuyun Ji(Hefei University of Technology), Zhi Zheng(Hefei University of Technology), Jingjing Xu(Hefei University of Technology), Yuanyuan Ouyang(Hefei University of Technology), Xingjiang Li(North China University of Science and Technology), Dongdong Mu(Hefei University of Technology), Shuizhong Luo(Hefei University of Technology), Yizhong Shen(Hefei University of Technology)
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