TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property
Chunli Song(Guizhou Normal University), Yu Fu(Southwest University), Bongkosh Vardhanabhuti(University of Missouri), Jian Ren(Qiqihar University), Xiaolan Liu(Qiqihar University), Xiaohong Sun(Ministry of Education), Jiaqi Yang(Qiqihar University)
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