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Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion
1个月前
已完结
Soy Protein Isolate (SPI)‐Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications
1个月前
已完结
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
2个月前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
2个月前
已完结
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