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Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

EngineeringSonoelectrochemistrySonochemistryBiotechnologyHigh Intensity UltrasoundDifferent Denaturation MethodsAlternative Protein SourceProtein EngineeringFood EngineeringSoy Protein IsolatesUltrasoundBiophysicsBiomolecular Engineering