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Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.
J Food Sci. 2021 May;86(5):1737-1750. doi: 10.1111/1750-3841.15688. Epub 2021 Apr 6.
J Food Sci. 2021.
PMID: 33822377
A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates.
Tian T, Teng F, Zhang S, Qi B, Wu C, Zhou Y, Li L, Wang Z, Li Y.
Tian T, et al.
Foods. 2019 Nov 20;8(12):594. doi: 10.3390/foods8120594.
Foods. 2019.
PMID: 31756907
Free PMC article.
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