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Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

Food ChemistrySoy Protein IsolateHeat TreatmentGlucono-δ-lactone-induced AcidificationEngineeringBiochemistryBiotechnologyBiochemical EngineeringFood EngineeringFood ProcessingSeed ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences