The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

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Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

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Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

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The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

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