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Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

EngineeringUltrasonic PretreatmentBiochemical EngineeringBiotechnologyGel PropertiesAlternative Protein SourceProtein EngineeringFood EngineeringMicrobiologyBiomolecular EngineeringProtein Purification