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Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties

Food ChemistryStructural CharacteristicsHealth SciencesBiochemistryFoaming PropertiesNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringProtein PurificationFood TechnologyBiomolecular EngineeringModified Soy Protein