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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
Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion.
Zhao X, Zheng H, Sun Y, Zhang M, Geng M, Li Y, Teng F.
Zhao X, et al.
J Sci Food Agric. 2022 Aug 30;102(11):4830-4842. doi: 10.1002/jsfa.11846. Epub 2022 Mar 20.
J Sci Food Agric. 2022.
PMID: 35229290
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